The Science of Cooking

by | Publisher: Springer
Average vote of 63
| 2 total contributions of which 2 reviews , 0 quotes , 0 images , 0 notes , 0 video
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 chemist ...Continua
baffo
Ha scritto il 30/05/10
lethal mistake
The book is not bad, but it repeats itself. Additionally, it has a giant factual mistake at one point where the author gets very confused over the definition of heat capacity. Which, coming from a pyhsicist, is very odd. If you have already read Herv...Continua
Giovanni Stelitano
Ha scritto il 15/02/10

That's a splendid book!!! The writer is a genius!


- TIPS -
Nessun elemento trovato
Aggiungi per primo una citazione!

- TIPS -
Nessun elemento trovato
Aggiungi per primo una immagine!

- TIPS -
Nessun elemento trovato
Aggiungi per primo una nota!

- TIPS -
Nessun elemento trovato
Aggiungi per primo un video!

Lorem Ipsum Color sit Amet
di Nome Autore
Lorem ipsum dolor sit amet, consectetur Suspendisse varius consequat feugiat.
Scheda libro
Aggiungi