Cover image: The Science of Cooking 1st edition 9781118674208

The Science of Cooking

Understanding the Biology and Chemistry Behind Food and Cooking

1st Edition Newer Edition Available

  • Author(s) Joseph Provost
  • Publisher Published by Wiley-Blackwell Copyright © 2016
  • ISBN-13 9781118674208
  • Format Reflowable Layout

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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking 1st Edition is written by Joseph Provost and published by Wiley-Blackwell. The Digital and eTextbook ISBNs for The Science of Cooking are 9781119210337, 111921033X and the print ISBNs are 9781118674208, 1118674200. Save up to 80% versus print by going digital with VitalSource. Additional ISBNs for this eTextbook include 9781118910771, 9781119210320.

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