The science of cooking

Cooking is the translation of nutrition into an appetising treat. The art of cooking involves many skills which were developed intuitively and by trial and error.
Two books of interest in the field of applied food science are
1. On food and cooking: the science and lore of the Kitchen, 2004, 2nd edition author Harold McGee
Published by Scribner/Hodder and Stoughton
2. Food Chemistry by HD Belitz et al Springer 2004

Martin Eastwood
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