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00864nam a2200181 a 4500 |
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8139 |
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20171111224315.0 |
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130227s uk a 00110 eng |
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|a 9783540674665
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|2 22
|a 641.5
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| 100 |
1 |
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|a Barham, Peter,
|d 1950-
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| 245 |
1 |
4 |
|a The science of cooking /
|c Peter Barham.
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| 260 |
1 |
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|a London :
|b Springer,
|c c2001.
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| 300 |
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|a [vii] 244 p. :
|b ill. ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references (p. 237-239) and index.
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| 505 |
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|a Sensuous molecules, molecular gastronomy - - Taste and flavour - - Heating and eating, physical gastronomy - - Cooking methods and utensils - - Meat and poultry - - Fish - -Breads - - Sauces - - Sponge cakes - - Pastry - - Souffles - - Cooking with chocolate - - Weights and measurements.
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| 650 |
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2 |
|a Food technology
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| 952 |
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|a GrTHDAPL
|b 5903b2fd6c5ad119ff915375
|c 952a
|d 9528
|e 664 Bar
|t 1
|x m
|z Books
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