Paperback (06 Nov 2008)
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Out of stock
This reference book brings the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking.
| ISBN: | 9780778801894 |
| Publisher: | Robert Rose |
| Imprint: | Robert Rose |
| Pub date: | 06 Nov 2008 |
| DEWEY: | 641.5 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 624 |
| Weight: | 1724g |
| Height: | 267mm |
| Width: | 198mm |
| Spine width: | 38mm |
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