Peter Barham

Peter Barham is currently expanding and updating his ground-breaking and much translated book on THE SCIENCE OF COOKING (Springer, 2001).  He is Professor of Physics at Bristol University in England and Professor of Molecular Gastronomy at the Royal Danish Veterinary University.  He also has a visiting position with the Avian Demography Unit of the University of Cape Town in South Africa where he works on penguin conservation. His writing is wonderfully direct and accessible, reflecting his knowledge and enthusiasm. He is evangelical about alerting his readers to the mistaken assumptions that bedevil cooking.

The Science of Cooking

Hardcover: 251 pages
Publisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. K (Oct 2000)
Language: English
ISBN-10: 3540674667
ISBN-13: 978-3540674665

 

Also translated into Portuguese, Spanish, Japanese, Korean, German, Italian and Czech. Greek and Slovakian translations pending (February 2007).