The Chemistry of Cookery
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"Culinary Chemistry" by William Matthew Williams is a fascinating book that offers the reader to immerse himself in the world of cooking through the lens of chemistry. The author helps to understand what processes take place during cooking, explains why some products interact better with each other, and others do not, and how with the help of chemical reactions you can raise food to a new level. This book will be an inexhaustible source of knowledge for everyone who is interested in cooking and wants to understand the scientific aspects of cooking.
GB/300978/R
Data sheet
- Name of the Author
- W. Mattieu (William Mattieu) Williams
- Language
- English
- Release date
- 2016-11-06
- Title
- The Chemistry of Cookery
- Subject
- Cooking
TX
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"Culinary Chemistry" by William Matthew Williams is a fascinating book that offers the reader to immerse himself in the world of cooking through the lens of che...