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The science of food : an exploration of what we eat and how we cook

Jopson, Marty2017
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In this accessible work, The One Show's science and technology presenter and all-round science guy Marty Jopson turns his attentions to things culinary and, more specifically, the everyday miracles that happen in the kitchen. Why does popcorn puff? Why do cakes rise? Why do onions make you cry? He explains many reactions and cooking processes that we may use everyday but have never really understood.
Main title:
The science of food : an exploration of what we eat and how we cook / Marty Jopson.
Author:
Jopson, Marty, author
Imprint:
London : Michael O'Mara Books Limited, 2017.
Collation:
224 pages : illustrations (black and white) ; 21 cm
Notes:
Includes index.
ISBN:
9781782438380 (hbk. :)
Dewey class:
664
Language:
English
Subject:
Food industry and tradeFoodFood -- Analysis -- Popular worksFood -- Composition -- Popular worksTechnology
BRN:
83843
Bookmark link:
https://southwark.spydus.co.uk/cgi-bin/spydus.exe/ENQ/WPAC/BIBENQ?SETLVL=&BRN=83843

Find it!
Remove The science of food : an exploration of what we eat and how we cook from your current listSave The science of food : an exploration of what we eat and how we cook to your current list

Total copies: 1

Availability by location
Place reservation for The science of food : an exploration of what we eat and how we cook
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