39.95
Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
- : Columbia University Press
- : Columbia University Press
- : 9780231153447
- : Engels
- : Hardcover
- : 336
- : januari 2012
- : 778
- : 235 x 156 x 28 mm.
- : Arts and Traditions of the Table: Perspectives on Culinary History
- : Algemene kookkunst en recepten; Gerechten en gangen; Kookkunst / eten en drinken etc.; Levensmiddelentechnologie; Organische chemie; Wetenschap: algemene onderwerpen