Thermodynamik

What is actually happening to that pork cutlet sizzling in the frying pan, or to the cauliflower in the pot? What are the physical and chemical processes that take place during heating? Being able to answer these questions is useful, and not only to improve our cooking. Becoming aware of the physics of cooking inevitably leads us to the actual aim of this book: understanding the laws of thermodynamics.



Rainer Müller, TU Braunschweig.


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