Joachim, David. <br/><br/>
The science of good food :  the ultimate reference on how cooking works. 

 - Toronto, Canada :  Robert Rose Publishing,  2008. 
 - 624 p :  col, ill ;  27 cm. 
<br/><br/>includes bibliographical references and index. 
<br/><br/> Open. 
<br/><br/><label>ISBN: </label>0778801896 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery--food policy.<br/>Biological products.