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Culinary Science - The Science Of Taste
Paperback
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Publisher: Independently Published
Published: Aug 14 2024
Pages: 130
Weight: 0.40
Height: 0.28 Width: 6.00 Depth: 9.00
Language: English
Culinary Science - The Science Of Taste takes readers on a journey through the scientific principles that underlie the art of cooking. This book explores how factors like temperature, texture, and flavor compounds interact to create delicious food. It provides insights into molecular gastronomy, food chemistry, and sensory analysis, making it an essential resource for chefs, food scientists, and culinary enthusiasts who want to deepen their understanding of the science behind taste.
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