Die Letzten Geheimnisse Der Kochkunst

Author: Peter Barham
Publisher: Springer
ISBN: 9783642624667
Size: 52.21 MB
Format: PDF
View: 5619
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Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie. U4-Text Autor: Dr. Peter Barham ist Dozent für Physik an der Universität Bristol.

Die Letzten Geheimnisse Der Kochkunst

Author: Peter Barham
Publisher:
ISBN: 9783492243599
Size: 41.78 MB
Format: PDF
View: 1705
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Anschaulich und unterhaltsam erklärt der Physikdozent Peter Barham anhand leckerer Rezepte und interessanter Küchenexperimente zum Selbermachen die naturwissenschaftlichen Prozesse, die beim Zubereiten von Lebensmitteln ablaufen, und ...

Die Letzten Geheimnisse Der Kochkunst

Author: Peter Barham
Publisher: Springer
ISBN: 9783540009085
Size: 35.17 MB
Format: PDF, ePub, Docs
View: 244
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Zus tzlich beschreibt der Autor interessante K chenexperimente f r die ganze Familie. U4-Text Autor: Dr. Peter Barham ist Dozent f r Physik an der Universit t Bristol.

The Science Of Cooking

Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1118674200
Size: 15.47 MB
Format: PDF, ePub
View: 3351
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and ...

The Science Of Cooking

Author: Peter Barham
Publisher: Springer
ISBN: 9783642631665
Size: 30.77 MB
Format: PDF, ePub, Docs
View: 5530
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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.

Kitchen Mysteries

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231141718
Size: 39.50 MB
Format: PDF
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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, ...

On Food And Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 9781416556374
Size: 26.48 MB
Format: PDF, Kindle
View: 3157
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Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have ...

The Science Of Cooking

Author: Stuart Farrimond
Publisher: Dorling Kindersley Ltd
ISBN: 0241328535
Size: 12.52 MB
Format: PDF
View: 7308
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The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

The Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 0231153457
Size: 48.55 MB
Format: PDF, ePub, Docs
View: 6413
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Reflections on the Science of Food and Cooking Cesar Vega, Job Ubbink, Erik
van der Linden. thirty-three. Science and cooking Looking Beyond the Trends to
apply a Personal, Practical approach MichaeL LaiSkoniS ...