Nota Bene: The Kitchen Chemist

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Science  16 Nov 2001:
Vol. 294, Issue 5546, pp. 1468
DOI: 10.1126/science.1067577

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

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