Simon Quellen Field
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Culinary Reactions: The Everyday Chemistry of Cooking
$18.99PaperbackAdd to cartWhen you’re cooking, you’re a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature pro… [more below]
- Author: Field, Simon Quellen
- Binding: Paperback
- Page Count: 288
- Publish Date: November 01 2011
- ISBN10: 1569767068
- Language: English

