Author: COENDERS, A.
Title: The Chemistry of Cooking - An Account of What Happens to Food Before, During and After Cooking
Description: Parthenon Publishing, 1992. 1992. (ISBN: 1850702268) Hardcover with dust jacket. Hardback, octavo, 6 1/4 x 9 3/8 inches, xiv + 276 pages, Fine in VG+ dj (dj fitted w/ protective mylar sleeve). Book itself no signs of wear & crisp clean interior incl no names no writing, etc. DJ no tears, no corners clipped, light crease bottom edge of blank back panel (1/2 to an inch from the bottom edge) & spine color shift from maroon to chocolate brown. Numerous tables, drawings, diagrams & 10-pg Index. Fine/Very Good.

Keywords: Cooking Cookery Food & Drink Beverages Biochemistry Digestion Physiology Medicine 1850702268