Molecular gastronomy: exploring the science of flavor
Auteur :
This, Hervé
Éditeur :
Columbia University Press
ISBN :
9780231133135
Date de publication :
18 août 2008
Dimensions :
21,0 x 15,0 x 2,5 cm
Poids :
468 g
Format :
Trade paperback (US)
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.