Handbook of Molecular Gastronomy
Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with..
- ISBN-13: 9781466594784
- Autor: Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
- Wydawca: Taylor & Francis Inc
- Podtytul: Scientific Foundations, Educational Practices, and Culinary Applications
- Język: Angielski
- Oprawa: Twarda
- Rok wydania: 2021
- Liczba stron: 868
- Wymiary: 291×222×50 mm
- Waga: 2860 g