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An exiting review of the chemistry of cooking., like how chocolate molecules behave while tempering....wow!Published 1 month ago by Gabriella Melin
Ok if you want the history of food and cooking, was hoping for some recipesPublished 2 months ago by c andrew
There is so much info in here! Absolutely perfect for anyone with a vaguely scientific mind. Until reading this book I had never considered the different fat contents of milk from... Read morePublished 4 months ago by Radiopig
Exhaustive book on all all things edible. Amazing detail. I learnt new things that are fascinating to anyone who cooks and is interested in food. Brilliant.Published 4 months ago by ozzysheila