The Science of Cooking

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

O bucatarie nu este diferita de majoritatea laboratoarelor de stiinta si gatitul poate fi privit in mod corespunzator ca o stiinta experimentala. Aceasta carte explica principiile care stau la baza gustului, aromei si principalele metode de preparare a alimentelor si ofera retete de baza pentru mancaruri, de la friptura de laborator pana la sufle de ciocolata.