Taylor's Library

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The science of cooking / Peter Barham.

By: Barham, Peter, 1950-.
Publisher: Berlin, German : Springer, c2001Description: [vii] 244 p. : ill. ; 25 cm.ISBN: 3540674667.Subject(s): CookingDDC classification: 641.5
Contents:
Acknowledgements - 1. Introduction - 2. Sensuous molecules - Molecular gastronomy - 3. Taste and flavour - 4. Heating and eating - physical gastronomy - 5. Cooking methods and utensils - 6. Meat and poultry - 7. Fish - 8. Breads - 9. Sauces - 10. Sponge cakes - 11. Pastry - 12. Souffles - 13. Cooking with chocolate.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.5 BAR (Browse shelf) 1 Available SCAFS,70006,03,GR 1000811121
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 2

 641.5 BAR (Browse shelf) 1 Available SCAFS,70006,03,GR 5000032166
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 2

 641.5 BAR (Browse shelf) 1 Available SCAFS,70006,03,GR 5000034268

Includes bibliographical references (p. 237-239) and index.

Acknowledgements - 1. Introduction - 2. Sensuous molecules - Molecular gastronomy - 3. Taste and flavour - 4. Heating and eating - physical gastronomy - 5. Cooking methods and utensils - 6. Meat and poultry - 7. Fish - 8. Breads - 9. Sauces - 10. Sponge cakes - 11. Pastry - 12. Souffles - 13. Cooking with chocolate.