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Calculating and Problem Solving Through Culinary Experimentation This vo Kientza, Herve (INRAE / AgroParisTech)
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Calculating and Problem Solving Through Culinary Experimentation
This vo Kientza, Herve (INRAE / AgroParisTech)
While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.
260 pages
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 3. november 2022 |
| ISBN13 | 9781032287140 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 319 |
| Mål | 264 × 186 × 31 mm · 818 g |
| Språk | Engelsk |
