This is the revised edition of "Science of Food and Cooking". This book has been updated in content and presentation to bring the material in-line with current GCSE syllabuses in home economics and to reflect the demands of technology in the National Curriculum. This book comes complete with illustrations and photographs to aid in explanation and a text and skills-orientated activities section. Allan Cameron is the author of "Science of Food and Cooking" and "Food Science, Nutrition and Health".
- ISBN10 0340532777
- ISBN13 9780340532775
- Publish Date 9 September 1999
- Publish Status Transferred
- Out of Print 11 September 2004
- Publish Country GB
- Publisher Hodder Arnold
- Imprint Hodder Arnold H&S
- Edition Revised edition
- Format Paperback
- Pages 144
- Language English