The science of cooking /
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
London :
Springer,
c2001.
|
| Subjects: |
Table of Contents:
- 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.