The Science of Cooking by Peter Barham is a comprehensive textbook published by Springer-Verlag Berlin and Heidelberg Gmbh & Co. Kg in 2000. This hardcover book covers various subjects such as medicine, engineering & technology, science, and physics. It is written in English and has 244 pages with illustrations.

This book is ideal for those who want to understand the science behind cooking. It explores the principles of cooking, food ingredients, and how they interact to produce different dishes. The author, Peter Barham, is an expert in the field and provides detailed explanations that are easy to understand. The Science of Cooking is a must-have for anyone who wants to take their cooking skills to the next level.