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The science of cooking

The science of cooking (Loan 2 times)

Material type
단행본
Personal Author
Barham, Peter, 1950-.
Title Statement
The science of cooking / Peter Barham.
Publication, Distribution, etc
New York :   Springer,   2000.  
Physical Medium
244 p. : ill. ; 24 cm.
ISBN
3540674667 (alk. paper)
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Cookery.
000 00000nam u2200205 a 4500
001 000000713421
005 20180906084146
008 000719s2000 nyua b 001 0 eng
010 ▼a 00059559
020 ▼a 3540674667 (alk. paper)
040 ▼a DLC ▼c DLC ▼d 211009
049 1 ▼l 111189433
050 0 0 ▼a TX651 ▼b .B147 2000
082 0 0 ▼a 641.5 ▼2 23
084 ▼a 641.5 ▼2 DDCK
090 ▼a 641.5 ▼b B251s
100 1 ▼a Barham, Peter, ▼d 1950-.
245 1 4 ▼a The science of cooking / ▼c Peter Barham.
260 ▼a New York : ▼b Springer, ▼c 2000.
300 ▼a 244 p. : ▼b ill. ; ▼c 24 cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Cookery.

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.5 B251s Accession No. 111189433 Availability Available Due Date Make a Reservation Service B M
No. 2 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.5 B251s Accession No. 121245859 Availability Available Due Date Make a Reservation Service B M
No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.5 B251s Accession No. 111189433 Availability Available Due Date Make a Reservation Service B M
No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.5 B251s Accession No. 121245859 Availability Available Due Date Make a Reservation Service B M

Contents information

Author Introduction

피터 바햄(지은이)

브리스틀 대학 물리학 강사 겸 <가디언> 지의 칼럼니스트로 활동하고 있다. 식품과학에 대한 강의와 텔레비전과 라디어 출연을 통해 과학 대중화 활동을 활발하게 해왔다. 1999년 물리학의 대중화에 기여한 공로로 물리학협회상을 받았다.

Information Provided By: : Aladin

Table of Contents

Section	Section Description	Page Number
Introduction.	
Sensuous Molecules.	
Molecular Gastronomy.	
Taste and Flavour.	
Heating and Eating.	
Physical Gastronomy.	
Cooking Methods and Utensils.	
Meat and Poultry.	
Fish.	
Breads.	
Sauces.	
Sponge Cakes.	
Pastry.	
Souffl+¼s.	
Cooking with Chocolate.

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