Home
The Science of Cooking by Joseph J. Provost, Paperback | Indigo Chapters
Loading Inventory...
The Science of Cooking by Joseph J. Provost, Paperback | Indigo Chapters
From Joseph J. Provost
Current price: $96.95
![The Science of Cooking by Joseph J. Provost, Paperback | Indigo Chapters](https://dynamic.indigoimages.ca/books/9781118674208.jpg?scaleup=true&width=600&quality=85&lang=en)
![The Science of Cooking by Joseph J. Provost, Paperback | Indigo Chapters](https://dynamic.indigoimages.ca/books/9781118674208.jpg?scaleup=true&width=600&quality=85&lang=en)
From Joseph J. Provost
The Science of Cooking by Joseph J. Provost, Paperback | Indigo Chapters
Current price: $96.95
Loading Inventory...
Size: 30.5 x 226.1 x 24.8
*Product information may vary - to confirm product availability, pricing, shipping and return information please contact Coles
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors. | The Science of Cooking by Joseph J. Provost, Paperback | Indigo Chapters