The science of cooking

understanding the biology and chemistry behind food and cooking
Summary: "We are excited to present the second edition of "The Science of Cooking. Understanding the Biology and Chemistry Behind Food and Cooking Second Edition" a comprehensive guide designed to enhance the learning experience for both students and instructors. With the addition of Ashley Corrigan Steffey as co-author, drawing from her extensive experience in teaching the course over the past several years, we bring an exciting new ideas and perspectives to this edition"

The science of cooking (Engelsk)

Standard e-bog (Engelsk)

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Bognummer: 
669184
Nota udgivelsesår: 
2025
Udgave: 
Wiley, 2025, (2. udgave)
ISBN: 
9781394158218