The Art & Science of Cooking

📖 Product Details

• Authors: Kumud Khanna, Sharda Gupta, Rama Seth, Ranjana Mahna and Tejmeet Rekhi
  
• Publisher: Elite Publishing House
  
• Publication Date: January 1, 2018
  
• Language: English
  
• Print Length: 450 Pages
  
• ISBN-10: 8193599608
  
• ISBN-13: 978-8193599600
  
• Item Weight: 550 g

📘 About the Book

The Art & Science of Cooking explores the principles and techniques of cooking, combining practical culinary knowledge with the scientific understanding of food preparation. It introduces readers to cooking methods, ingredients, food properties, and the techniques involved in preparing a variety of dishes.

The book is a useful resource for students of food science, nutrition, and hospitality, as well as cooking enthusiasts who want to understand both the creative and scientific aspects of food preparation.

✍️ About the Authors

Kumud Khanna, Sharda Gupta, Rama Seth, Ranjana Mahna and Tejmeet Rekhi are credited as the authors of this culinary reference book. Their collaborative work brings together knowledge related to cooking, food preparation, and culinary education. Detailed individual biographical information is limited.

🏢 About the Publisher

Elite Publishing House publishes educational and reference books across various subjects. Its publications serve students, educators, and readers seeking academic and specialised learning resources.