Close
Enter your search into one or more of the boxes below:
You can refine your search by selecting from any of the options below:
Search
The Science of Cooking

The Science of Cooking (Paperback)

£34.99
Despatched in 2 business days.
Order now for Free delivery in the UK or choose Express Delivery to receive in 2 business days.
More on delivery...

Synopsis

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.

Strong praise from the reviewers -

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE

"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle." - FINANCIAL TIMES WEEKEND

"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST

"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and souffles. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

More books by Peter Barham

Leave Review

Delivery

Delivery Options

All delivery times quoted are the average, and cannot be guaranteed. These should be added to the availability message time, to determine when the goods will arrive. During checkout we will give you a cumulative estimated date for delivery.

Location 1st Book Each additional book Average Delivery Time
UK Second Class Available free for ALL orders. No charge for each additional book. 3-7 Days
UK First Class £4.50 £1.00 1-2 Days
UK Courier £7.00 £1.00 1-2 Days
Western Europe** Courier £17.00 £3.00 2-3 Days
Western Europe** Airmail £5.00 £1.50 4-14 Days
USA / Canada Courier £20.00 £3.00 2-4 Days
USA / Canada Airmail £7.00 £3.00 4-14 Days
Rest of World Courier £22.50 £3.00 3-6 Days
Rest of World Airmail £8.00 £3.00 7-21 Days

** Includes Austria, Belgium, Denmark, France, Germany, Greece, Iceland, Irish Republic, Italy, Luxembourg, Netherlands, Portugal, Spain, Sweden and Switzerland.

Delivery Help & FAQs

Returns Information

If you are not completely satisfied with your purchase*, you may return it to us in its original condition with in 30 days of receiving your delivery or collection notification email for a refund. Except for damaged items or delivery issues the cost of return postage is borne by the buyer. Your statutory rights are not affected.

* For Exclusions and terms on damaged or delivery issues see Returns Help & FAQs

You might also like

Introduction to Research Methodology...
(Paperback)
P. M. Shaughn O'Brien; Fiona...
 
 
£44.99
 

Currently out of stock

Nonclinical Drug Administration:...
(Hardback)
Shayne C. Gad
 
 
£108.00
 
Quantitative Methods for HIV/AIDS...
(Hardback)
Shein-Chung Chow
 
 
£76.99
 
Clinical Research Made Easy: A Guide...
(Paperback)
Mohit Bhandari; Parag Kantilal Sancheti
 
 
£38.00
 
Latest Blog
ZED Books: The role of the independent publisher in a content-obsessed world
18/08/2017

Indie publisher ZED Books have a radical approach to their books and their company structure. Here, they talk to us about the role independent publishers can play in a world of ever expanding (and less than reliable) information sources.

Blog - J R Wallis on Monsters as Metaphors
16/08/2017

J R Wallis questions the conventional view of monsters as metaphors for the worries we have about the state of the world around us.

#FoylesFive: Creative Women
14/08/2017

Meg from the Web Team tells us why she loves to learn about creative, dynamic women.

View all Blog Entries
Twitter
Show/Hide Tweets
© W&G Foyle Ltd