The science of good food : the ultimate reference on how cooking works
(Book)
Author
Contributors
Published
Toronto : R. Rose, 2008.
Status
Central - Adult Nonfiction
641.5 JOACH
1 available
641.5 JOACH
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.5 JOACH | Available |
Description
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More Details
Published
Toronto : R. Rose, 2008.
Format
Book
Physical Desc
624 pages : color ; 28 cm
Language
English
Notes
Bibliography
Includes bibliographical references (page 607) and index.
Description
Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
Awards
The IACP cookbook awards winner - front cover.
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Citations
APA Citation, 7th Edition (style guide)
Joachim, D., Schloss, A., & Handel, A. P. (2008). The science of good food: the ultimate reference on how cooking works . R. Rose.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Joachim, David, Andrew Schloss and A. Philip, Handel. 2008. The Science of Good Food: The Ultimate Reference On How Cooking Works. R. Rose.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Joachim, David, Andrew Schloss and A. Philip, Handel. The Science of Good Food: The Ultimate Reference On How Cooking Works R. Rose, 2008.
MLA Citation, 9th Edition (style guide)Joachim, David., Andrew Schloss, and A. Philip Handel. The Science of Good Food: The Ultimate Reference On How Cooking Works R. Rose, 2008.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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