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The Science of Good Food

Pocket • 2008 • Engelsk

The Science of Good Food

Av David Joachim

0 vurderinger • 0.0 av 5

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Om boken

"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...Vis mer

Om boken

ISBN

9780778801894

Forlag

Robert Rose Inc

Publiseringsår

2008

Språk

Engelsk

Originaltittel

The Science of Good Food

Format

Pocket

Frakt og retur

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Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

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