Pub Date: November 3, 2022
Dewey: 664.07
LCCN: 2022012382
Lexile Code: 0000
Features: Bibliography, Illustrated, Index
Target Age Group: NA to NA
Physical Info: 0.75" H x 10.00" L x 7.00" W ( 1.75 lbs) 319 pages
BISAC Categories:
Science | Chemistry | Industrial and Technical | Technology and Engineering | Food Science | Chemistry and Biotechnology | Physical and Theoretical
Description:
While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.