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624 pages • first pub 2008 (editions)
ISBN/UID: 9780778802051
Format: Hardcover
Language: English
Publisher: Robert Rose
Publication date: 10 October 2008
Description
The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste se...
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624 pages • first pub 2008 (editions)
ISBN/UID: 9780778802051
Format: Hardcover
Language: English
Publisher: Robert Rose
Publication date: 10 October 2008
Description
The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste se...
Community Reviews
Content Warnings