Peter Barham: The Science of Cooking

Authors

  • Tom Jaine Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30095

Abstract

Peter Barham: The Science of Cooking: Springer-Verlag, Berlin, 2001: ISBN 3-540-67466-7: 244 pp., b/w illus., h/b, £19.95.

Published

2024-07-10

Issue

PPC 68 (2001)

Section

Articles

How to Cite

Peter Barham: The Science of Cooking. (2024). Petits Propos Culinaires, 112-113. https://doi.org/10.1558/ppc.30095