150 FOOD SCIENCE QUESTIONS ANSWERED: Cook Smarter, Cook Better
Learn how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed. Understand the science behind the few hundred milliseconds that it takes us to perceive taste. With increased knowledge will come increased mastery, no matter what you're cooking.
Format: Paperbound
Pages: 183
Publisher: Rockridge
ISBN: 9781646118335
Item #: 7989482
Published at $17.99
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