Simon Quellen Field

When 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