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© 2026 Bookis AS

English

The Science of Good Food

Paperback • 2008 • English

The Science of Good Food

By David Joachim

0 Ratings • 0.0 of 5

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About the book

"The science of cooking is the most fascinating and influential development in cuisine." Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the scienc...Show more

Book details

ISBN

9780778801894

Publisher

Robert Rose Inc

Published year

2008

Language

English

Original title

The Science of Good Food

Format

Paperback

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