Cooking As A Chemical Reaction: Culinary Science With Experiments

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.

• | Author: Z. Sibel Ozilgen
• | Publisher: Crc Press
• | Publication Date: Jun 24, 2019
• | Number of Pages: 392 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 1138597120
• | ISBN-13: 9781138597129