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Kitchen Chemistry
Kitchen Chemistry
Author: Ted Lister, Heston Blumenthal
All food is, of course, made of chemicals, and cooking can be thought of as a series of chemical reactions in which changes occur to some of these chemicals. The aims of cooking are several: • to kill microorganisms and denature enzymes that might bring about undesirable changes in food• to maintain or enhance the nutritional value ...  more »
ISBN-13: 9780854043897
ISBN-10: 0854043896
Publication Date: 10/3/2005
Pages: 125
Edition: 1
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Publisher: Royal Society of Chemistry
Book Type: Paperback
Members Wishing: 4
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