The Science of Good Food: the Ultimate Reference on How Cooking Works - David Joachim - Books - Robert Rose Inc - 9780778801894 - October 10, 2008
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David Joachim
The Science of Good Food: the Ultimate Reference on How Cooking Works

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A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstrate principles, this book is for cooks of all levels.

576 pages, 200 full colour photographs

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 10, 2008
ISBN13 9780778801894
Publishers Robert Rose Inc
Pages 576
Dimensions 198 × 266 × 33 mm   ·   1.72 kg

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