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Language: en
Pages: 532
Pages: 532
Type: BOOK - Published: 2018-01-04 - Publisher: Academic Press
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food prepa
Language: en
Pages: 436
Pages: 436
Type: BOOK - Published: 2016-02-29 - Publisher: John Wiley & Sons
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the re
Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2013-08-13 - Publisher: Columbia University Press
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Usin
Language: en
Pages: 376
Pages: 376
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 499
Pages: 499
Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical