Kenmerken

Conditie
Zo goed als nieuw
Type
Overige wetenschappen
Jaar (oorspr.)
2006
Auteur
Hervé This

Beschrijving

Molecular Gastronomy - Exploring the Science of Flavor - Hervé This
This's first work to appear in English, is filled with practical tips, provocative suggestions, en penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli.
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377 pagina's gebonden, hardcover met stofomslag
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Sinds 23 sep '25
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