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Modern Gastronomy - 9781439812457

Un libro in lingua di Ferran Adria McGee Harold (FRW) edito da CRC Pr I Llc, 2009

  • € 86.10
  • Il prezzo è variabile in funzione del cambio della valuta d’origine

The dictionary for chefs offers scientific perspectives on the ingredients they use and how they produce the reactions that are expected of them in the process of preparing food. Pere Castells, director of the Foundation's scientific department, and Albert and Ferran Adriá of elBullitaller assume readers have no scientific background, but are knowledgeable about cooking. For each ingredient or process, they discuss such matters as what it is, how it works, its use in restaurants and laboratories, where it comes from, and miscellaneous information. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

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