Edible Structures (The Basic Science of What We Eat)
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$65.99
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Product Details
Author:
Jos� Miguel Aguilera
Format:
Paperback
Pages:
462
Publisher:
CRC Press (October 18, 2012)
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9781439898901
Weight:
22.25oz
Dimensions:
6" x 9"
File:
TAYLORFRANCIS-TayFran_260715050310783-20260715.xml
Folder:
TAYLORFRANCIS
List Price:
$65.99
Country of Origin:
United States
Case Pack:
24
As low as:
$62.69
Publisher Identifier:
P-CRC
Discount Code:
H
Pub Discount:
30
Imprint:
CRC Press
Overview
Understanding the science behind cooking has become all the rage. In an entertaining and educational way, this book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.
