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Science 16 November 2001:
Vol. 294. no. 5546, p. 1468
DOI: 10.1126/science.1067577
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Books

FOOD SCIENCE:
Nota Bene: The Kitchen Chemist

Marc Lavine

Barham uses a collection of illustrative recipes to present the chemistry and physics behind the processes of food preparation and cooking.

The Science of Cooking
Peter Barham
Springer, Berlin, 2001. 252 pp. $34.95, £19.95. ISBN 3-540-67466-7.

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Science. ISSN 0036-8075 (print), 1095-9203 (online)