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Science of Cooking

Usually dispatched within 3 - 5 business days.

In Stock (722)

£ 83.99

Description

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

Book Details
EAN:
9783540674665
Binding:
Hardback
Dimensions(mm):
240 x 167 x 20
Publication Date:
2000-10-04
Publication Country:
Germany