Kitchen as Laboratory

Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
  • Limba : Engleza
  • Data Publicarii : 21 Feb 2012
  • Format : Hardback
  • Numar pagini : 336
  • ISBN : 9780231153447
Rating:
126.99 Lei
Disponibilitate : La comanda

Stocul este limitat la furnizorii nostri. Disponibilitatea si termenul de livrare va vor fi comunicate telefonic in maxim 48 de ore. Puteti anula comanda in cazul in care informatiile furnizate nu va sunt convenabile.