Peter Barham The Science of Cooking

ISBN 13: 9783540674665

The Science of Cooking

3.94 avg rating
( 140 ratings by Goodreads )
)  
9783540674665: The Science of Cooking
View all copies of this ISBN edition:
 
 

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER  

"synopsis" may belong to another edition of this title.

Review:

"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." --Food and Drink Newsletter

"...At last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance ... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." --Financial Times Weekend

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." --Nature

About the Author:

Dr Peter Barham is a Reader in Physics at Bristol University.He has long been involved in popularising science in Great Britain with lectures and contributions to TV and Radio shows on the science of food. He is a columnist for the Guardian. In 1999 he received the prestigious Institute of Physics Prize for Promoting the Public Awareness of Physics.

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Barham, Peter
Published by Springer (2020)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Hardcover Quantity Available: 2
Print on Demand
Seller:
Save With Sam
(North Miami, FL, U.S.A.)

Book Description Springer, 2020. Hardcover. Condition: New. Brand New! This item is printed on demand. Seller Inventory # VIB3540674667

More information about this seller | Contact this seller

Buy New
41.43
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

2.

Barham, Peter
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Hardcover Quantity Available: 1
Seller:
ABC
(Saint Louis, MO, U.S.A.)

Book Description Hardcover. Condition: Brand New. New. Seller Inventory # dhtispastis8656

More information about this seller | Contact this seller

Buy New
42.97
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

3.

Barham, Peter
Published by Springer (2017)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Paperback Quantity Available: 10
Print on Demand
Seller:
Ria Christie Collections
(Uxbridge, United Kingdom)

Book Description Springer, 2017. Paperback. Condition: New. PRINT ON DEMAND Book; New; Publication Year 2017; Fast Shipping from the UK. No. book. Seller Inventory # ria9783540674665_lsuk

More information about this seller | Contact this seller

Buy New
43.40
Convert currency

Add to Basket

Shipping: 3.99
From United Kingdom to U.S.A.
Destination, rates & speeds

4.

Peter Barham
Published by Springer, Berlin, Germany (2001)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Hardcover First Edition Quantity Available: 1
Seller:
monobooks
(Livingston, NJ, U.S.A.)

Book Description Springer, Berlin, Germany, 2001. Hardcover. Condition: New. No Jacket. 1st Edition. First edition 2001, first printing, no previous printings listed. Hardcover in full pictorial cloth without DJ as issued. Condition new, square tight and crisp book, sharp corners, no edgewear, no names no underlinings no highlights, no bent page corners, not a reminder. 8vo, 244 pages, bibliography, index. Seller Inventory # 017274

More information about this seller | Contact this seller

Buy New
49.58
Convert currency

Add to Basket

Shipping: 3.21
Within U.S.A.
Destination, rates & speeds

5.

Peter Barham
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Quantity Available: 1
Seller:
GoldBooks
(Denver, CO, U.S.A.)

Book Description Condition: new. Seller Inventory # think3540674667

More information about this seller | Contact this seller

Buy New
53.67
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

6.

Peter Barham
Published by Springer (2001)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Hardcover Quantity Available: 1
Seller:
Ergodebooks
(RICHMOND, TX, U.S.A.)

Book Description Springer, 2001. Hardcover. Condition: New. 2001. Seller Inventory # DADAX3540674667

More information about this seller | Contact this seller

Buy New
52.21
Convert currency

Add to Basket

Shipping: 1.60
Within U.S.A.
Destination, rates & speeds

7.

Peter Barham
Published by Springer Berlin Heidelberg 2000-10-04, Berlin |London (2000)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Hardcover Quantity Available: > 20
Seller:
Blackwell's
(Oxford, OX, United Kingdom)

Book Description Springer Berlin Heidelberg 2000-10-04, Berlin |London, 2000. hardback. Condition: New. Seller Inventory # 9783540674665

More information about this seller | Contact this seller

Buy New
49.24
Convert currency

Add to Basket

Shipping: 4.99
From United Kingdom to U.S.A.
Destination, rates & speeds

8.

Peter Barham
Published by Springer (2000)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Quantity Available: 8
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)

Book Description Springer, 2000. HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9783540674665

More information about this seller | Contact this seller

Buy New
55.52
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

9.

Barham, Peter
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Quantity Available: 3
Seller:
GreatBookPrices
(Columbia, MD, U.S.A.)

Book Description Condition: New. Seller Inventory # 574608-n

More information about this seller | Contact this seller

Buy New
54.32
Convert currency

Add to Basket

Shipping: 2.12
Within U.S.A.
Destination, rates & speeds

10.

Peter Barham
Published by Springer (2000)
ISBN 10: 3540674667 ISBN 13: 9783540674665
New Quantity Available: 8
Seller:
Books2Anywhere
(Fairford, GLOS, United Kingdom)

Book Description Springer, 2000. HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9783540674665

More information about this seller | Contact this seller

Buy New
49.73
Convert currency

Add to Basket

Shipping: 15
From United Kingdom to U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book