Molecular Gastronomy: Exploring the Science of Flavor - Arts and Traditions of the Table: Perspectives on Culinary History - This, Herve (AgroParisTech) - Books - Columbia University Press - 9780231133135 - August 18, 2008
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This, Herve (AgroParisTech)
Molecular Gastronomy: Exploring the Science of Flavor - Arts and Traditions of the Table: Perspectives on Culinary History

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Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.

392 pages, ill

Media Books     Paperback Book   (Book with soft cover and glued back)
Released August 18, 2008
ISBN13 9780231133135
Publishers Columbia University Press
Pages 392
Dimensions 152 × 204 × 19 mm   ·   506 g
Language English  
Translator DeBevoise, Malcolm

Mere med samme udgiver

See all of This, Herve (AgroParisTech) ( e.g. Hardcover Book and Paperback Book )