The Science of the Oven (Arts & Traditions of the Table: Perspectives on Culinary History) Book + PRICE WATCH * Amazon pricing is not included in price watch

The Science of the Oven (Arts & Traditions of the Table: Perspectives on Culinary History) Book

Mayonnaise takes when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture.Read More

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  • Foyles

    Mayonnaise takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids..."

  • 0231147066
  • 9780231147064
  • H This
  • 9 October 2009
  • Columbia University Press
  • Hardcover (Book)
  • 216
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