The Science of Cooking
by Peter Barham

The Science of Coking shows how a practical understanding of physics and chemistry can improve culinary performance.

This book explains the principles behind taste, flavor and the main methods of food preparation. It is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine.

Contents

1. The History of Chocolate
2. Chocolate Ingredients
3. Cocoa Bean Processing
4. Liquid Chocolate Making
5. Controlling the Flow Properties of Liquid Chocolate
6. Crystallizing the Fat in Chocolate
7. Manufacturing Chocolate Products
8. Analytical Techniques
9. Chocolate Products and Packaging
10. Experiments with Chocolate and Chocolate Products

Glossary
Index

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