Building a meal from molecular gastronomy to culinary constructivism /
Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
Gorde:
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| Formatua: | Baliabide elektronikoa eBook |
| Hizkuntza: | ingelesa frantsesa |
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New York :
Columbia University Press,
2009.
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| Saila: | Arts and traditions of the table.
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| Sarrera elektronikoa: | An electronic book accessible through the World Wide Web; click to view |
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