IUOAMC · ICGA · KNOWLEDGE
Cooking Engineering and Thermal Control — Volume II
An applied scientific and academic reference connecting heat transfer with measured cooking, texture, colour and yield. Eight chapters progress from measurement foundations to repeatable process design, with tables, diagrams, experimental protocols and worked calculations.
Author: Chef Ahmad Issam Maadarani · الشيف أحمد عصام المعدراني
Publisher: IUOAMC
Save 69.25%
Launch price · Launch offer until 2026-12-04
All three languages: £49.99
£65.00 · Save 23.09%
Inside the book
- Eight chapters: measurement and experiments; surface, core and loading; evaporation, concentration and yield; browning and colour; proteins and water; starches and sugars; fats as thermal media; process design, verification and release.
- 75 tables linking scientific principles with kitchen decisions and troubleshooting.
- Seven proposed laboratory protocols with measurement steps and analysis guides.
- An eight-stage integrated teaching case and worked numerical examples.
- A 60-term glossary, 14 reference appendices and worksheets.
- 150 pages per language, including both covers, with watermark, interactive contents and navigation links.
- By Chef Ahmad Issam Maadarani; IUOAMC · ICGA; documentation reference WCIP-BOOK-2026-0010.
Who is this book for?
For chefs, trainers, culinary judges, product developers and students connecting flavor explanation with measurement, experimentation and decisions.
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Individual use licence
For reading and professional reference. Redistribution or resale of the book file is excluded. Internal worksheet use with attribution remains permitted, subject to statutory rights and exceptions.
ICGA · UK IPO UK00004350642 · Class 41
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