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Language: en
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Type: BOOK - Published: 2017-03-01 - Publisher: Severn House Publishers Ltd
A new case for the ladies of the WISE enquiries agency . . . Henry Devereaux Twyst, eighteenth Duke of Chellingworth, is terribly worried about some water damag
Language: en
Pages: 339
Pages: 339
Type: BOOK - Published: 1990 - Publisher:
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause
Language: en
Pages: 244
Pages: 244
Type: BOOK - Published: 2014-05-21 - Publisher: Courier Corporation
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinn
Language: en
Pages: 379
Pages: 379
Type: BOOK - Published: 2013-02-19 - Publisher: Appetite by Random House
A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediat
Language: en
Pages: 3810
Pages: 3810
Type: BOOK - Published: 2011-10-01 - Publisher: America's Test Kitchen
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrat