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The Science of cooking : every question answered to perfect your cooking / Stuart Farrimond
Material type:
TextPublication details: New York : DK Publishing, c2017Description: 256 pages : illustrations ; 27 cmISBN: - 9781465463692
- TX 651 .F37 2017
Contents:
Taste and flavor -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.
Books
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Books
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 651 .F37 2017 (Browse shelf(Opens below)) | c.1 | Available | NULIB000017809 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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| GC TX 644 .C33 2008 A taste for writing : composition for culinarians / | GC TX 651 .D38 2014 The cook's compendium : 265 essential tips, techniques, trade secrets and tasty recipes / | GC TX 651 .D63 2008 Cookery for the hospitality industry / | GC TX 651 .F37 2017 The Science of cooking : every question answered to perfect your cooking / | GC TX 651 .L33 2011 On cooking : a textbook of culinary fundamentals / | GC TX 651 .S65 2013 c.1 The bar chef : a modern approach to cocktails / | GC TX 651 .S65 2013 c.2 The bar chef : a modern approach to cocktails / |
Includes index.
Taste and flavor -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.
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