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With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.
Achat du livre
Science Experiments You Can Eat, Vicki Cobb, Tad Carpenter, David Cain
- Langue
- Année de publication
- 1984,
- État du livre
- Bon
- Prix
- 4,39 €
Modes de paiement
Il manque plus que ton avis ici.
- Sous-titre
- Revised Edition
- Langue
- Anglais
- Auteurs
- Vicki Cobb, Tad Carpenter, David Cain
- Éditeur
- HarperCollins
- Publié
- 1984
- Pages
- 224
- ISBN10
- 0064460029
- ISBN13
- 9780064460026
- Catégories
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Science, Nourriture
- Évaluation
- 4,2 sur 5
- Description
- With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.