Understanding ingredients
Barnett, Anne1998
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This is a practical guide to the functional properties of food. With information on what ingredients do and how they behave in different situations, it provides what pupils need in this area for Key Stage 3 and GCSE.
Main title:
Understanding ingredients / Anne Barnett.
Author:
Barnett, Anne, author
Imprint:
Oxford : Heinemann, 1998.
Collation:
96 pages : illustrations (colour) ; 27 cm.
Notes:
Includes index.
ISBN:
04310489599780431048956
Dewey class:
641.3664.01
Local class:
641.3664.01641.1
Language:
English
Index terms:
Cookery
BRN:
121389