Cooking As A Chemical Reaction: Culinary Science With Experiments hardcover english - 25 Jun 2019
Now:
AED 561.00 Inclusive of VAT
Free Delivery
Get it by 14 Dec
Earn AED 28.05 cashback with the Mashreq noon Credit Card. Apply now
Pay 4 interest-free payments of AED 140.25.Learn more
Split in 4 payments of AED 140.25. No interest. No late fees.Learn more
1
Free delivery on Lockers & Pickup Points
Learn more
Enjoy hassle free returns with this offer.
Item as Described
70%
Partner Since
7+ YearsSpecifications
| Publisher | Taylor & Francis Ltd |
| ISBN 13 | 9781138597129 |
| Book Subtitle | Culinary Science With Experiments |
| Book Description | With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. |
| About the Author | Sibel Ozilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications and books, one of which concerns the eating habits of preschool children (Alfa Publishing Co., Turkey, 2007). Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups. |
| Language | English |
| Author | Z. Sibel Ozilgen |
| Edition Number | 2 |
| Publication Date | 25 Jun 2019 |
| Number of Pages | 392 |
Cooking As A Chemical Reaction: Culinary Science With Experiments hardcover english - 25 Jun 2019
Added to cart
Cart Total AED 561.00
