Culinary Chemistry

Friedrich Christian Accum

Culinary Chemistry
Format
Hardback
Publisher
Legare Street Press
Published
18 July 2023
Pages
386
ISBN
9781019482452

Culinary Chemistry

Friedrich Christian Accum

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First published in 1821, Culinary Chemistry is an innovative guide to the science of cookery. Using principles of chemistry and physics, Accum explains how to select and prepare ingredients in ways that maximize their flavor, texture, and nutritional value. This book is a must-read for anyone interested in the history of cooking and the science of food.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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