Molecular Gastronomy - 9781118073865
Un libro in lingua di Jose Sanchez Hanabuchi Koji (PHT) Adria Ferran (FRW) edito da John Wiley & Sons Inc, 2015
- € 60.80
- Il prezzo è variabile in funzione del cambio della valuta d’origine
Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adriá has called it. This texts provides the readers with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area. Molecular Gastronomy focuses on how to get started and discover this way of cooking, especially if readers do not have the opportunity to stage in any of the leading venues where this concept is being applied to the menu. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.
Informazioni bibliografiche
- Titolo del Libro in lingua: Molecular Gastronomy
- Sottotitolo: Scientific Cuisine Demystified
- Lingua: English
- Autori : Jose Sanchez Hanabuchi Koji (PHT) Adria Ferran (FRW)
- Editore: John Wiley & Sons Inc
- Collana: John Wiley & Sons Inc (Hardcover)
- Data di Pubblicazione: 06 Aprile '15
- Genere: COOKING
- Pagine: 310
- EAN-13: 9781118073865