Bücher von Peter Barham

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

Using as case studies the experiences of a group of people with a history of schizophrenic illness, this text addresses the contemporary debate about the community care of people who are mentally ill, and analyzes the impact of current health care policies on the direct recipients.