The Science of Cooking [Audiobook] download free by Peter Barham

The Science of Cooking Audiobook download free by Peter Barham
  • Listen audiobook: The Science of Cooking
  • Author: Peter Barham
  • Release date: 2001/12/15
  • Publisher: SPRINGER-VERLAG BERLIN AND HEIDELBERG GMBH & CO. KG
  • Language: English
  • Genre or Collection: Technology and Engineering
  • ISBN: 9783540674665
  • Rating: 9.64 of 10
  • Votes: 446
  • Review by: Melody Skipper
  • Review rating: 9.14 of 10
  • Review Date: 2018/9/23
  • Duration: 3H7M7S in 256 kbps (48.8 MB)
  • Date of creation of the audiobook: 2018-07-31
  • You can listen to this audiobook in formats: WMA, FLAC, WAV, WMA Lossless, MPEG-4 DST, MPEG4, MP3 (compression ALZ, TBZ, ZIP, RAR)
  • Total pages original book: 244
  • Includes a PDF summary of 25 pages
  • Duration of the summary (audio): 18M45S (5 MB)
  • Description or summary of the audiobook: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the 'art' of good cooking.Strong praise from the reviewers -'Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking.' - NATURE'This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.' - FINANCIAL TIMES WEEKEND'This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting).'- THE PHYSICIST'Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and souffles. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter.' - FOOD & DRINK NEWSLETTER
  • Other categories, genre or collection: Popular Science, General Cookery, Food & Beverage Technology, Life Sciences: General Issues, Chemistry Books, Medical Research, Physics Books, Science: General Issues, Medicine, Biology, Life Sciences
  • Download servers: Uploaded, HowFile.com, Mediafire, FileServe, ge.tt, FreakShare, Dropbox. Compressed in ALZ, TBZ, ZIP, RAR
  • Format: Hardback
  • Approximate value: 58.28 USD
  • Dimensions: 155x235x20.83mm
  • Weight: 541g
  • Printed by: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
  • Published in: Berlin, Germany

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