Items related to The Chemistry of Cooking
This text is intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. In addition, an indication is given of what subsequently takes place in our digestive systems. The book requires an elementary knowledge of chemistry on the part of the reader. The author aims to draw together the technical and practical aspects of food and its preparation and the cultural and sociological factors affecting people's eating habits.
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- PublisherTaylor & Francis Ltd
- Publication date1991
- ISBN 10 1850702268
- ISBN 13 9781850702269
- BindingHardcover
- Number of pages200
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