Science of Cooking: Understanding the Biology
USD 36.00 USD
The product is a textbook titled "Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking" by authors Keri L. Colabroy, Joseph J. Provost, Mark A. Wallert, and Brenda S. Kelly. Published by Wiley & Sons, Inc., the book delves into the science of cooking, covering subjects such as laboratory techniques, life sciences, and chemistry. With 522 pages, this trade paperback publication offers insights into the biological and chemical processes involved in food preparation, making it a valuable resource for those interested in the scientific aspects of cooking.
Specifications
| Country Of Origin | United Kingdom |
| Subject Area | Cooking, Science |
| Item Length | 8.9 in |
| Publication Year | 2016 |
| Type | Textbook |
| Format | Trade Paperback |
| Language | English |
| Item Height | 1.2 in |
| Educational Level | Vocational School |
| Item Width | 6 in |
| Item Weight | 24.9 Oz |
| Number Of Pages | 522 Pages |
A nice touch in this textbook is the quick start guide for each chapter.
