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 : 4-6 saptamani

Acest produs este disponibil in stocul furnizorilor okian.ro si poate fi livrat in 4-6 saptamani