Description
- Culinology: The Intersection of Culinary Art and Food Science (1st Edition)
Explore the dynamic relationship between culinary arts and food science with “Culinology: The Intersection of Culinary Art and Food Science.” This book bridges the gap between chefs and food scientists, providing a comprehensive understanding of how culinary techniques and scientific principles work together to create innovative and delicious food products. Delve into the science behind cooking, flavor development, ingredient functionality, and menu development.
Offering insights into both traditional and modern culinary practices, this is a valuable resource for culinary students, food science professionals, and anyone interested in the science of cooking. Learn to leverage scientific knowledge to enhance culinary creations and elevate your understanding of the art and science of food.
- ISBN-13: 9780470481349
- Language: English
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