Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientifi
Ik heb een vraag over het boek:
‘Culinary Reactions - Field, Simon Quellen’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
