Vydaj sa na cestu knižnými svetmi
a vyhraj kopu kníh!
Knižné putovanie - Vyraz na cestu knižnými svetmi, Martinus, 2024
Molecular Gastronomy, Columbia University Press, 2008

20,41 €

Pri nákupe nad 49 €
poštovné zadarmo
Molecular Gastronomy, Columbia University Press, 2008
Molecular Gastronomy, Columbia University Press, 2008

Molecular Gastronomy

Exploring the Science of Flavor

    Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the... Čítať viac

    Vydavateľstvo
    Columbia University Press, 2008
    Počet strán
    377

    Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, ... Čítať viac

    • Brožovaná väzba
    • Angličtina

    20,41 €

    Na objednávku
    Dodanie môže trvať viac ako 30 dní

    Dostupné v jednej knižnici. Požičať v knižnici

    Naši škriatkovia odporúčajú

    Knihovrátok - Martinus
    Molecular Gastronomy, Columbia University Press, 2008
    20,41 €

    Viac o knihe

    Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

    Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.
    Čítať viac
    Počet strán
    377
    Väzba
    brožovaná väzba
    Rozmer
    152×203 mm
    Hmotnosť
    473 g
    ISBN
    9780231133135
    Rok vydania
    2008
    Naše katalógové číslo
    163855
    Štýl
    zdravé
    Jazyk
    angličtina
    Vydavateľstvo
    Columbia University Press
    Kategorizácia

    Našli ste nepresnosti? Dajte nám, prosím, vedieť!

    Nahlásiť chybu

    Máte o knihe viac informácií ako je na tejto stránke alebo ste našli chybu? Budeme vám veľmi vďační, ak nám pomôžete s doplnením informácií na našich stránkach.

    Kúpte spolu
    Molecular Gastronomy, Columbia University Press, 2008
    Modern Gastronomy: A to Z - Harold McGee, CRC Press, 2009
    103,79 €
    Ušetríte 9,01 €

    Hodnotenia

    Ako sa páčila kniha vám?

    Kúpte spolu
    Molecular Gastronomy, Columbia University Press, 2008
    Modern Gastronomy: A to Z - Harold McGee, CRC Press, 2009
    103,79 €
    Ušetríte 9,01 €

    „Keby sa človek mohol pobaliť do neba, urobil by to presne tak. Všetkého by sa dotkol a nezobral by si nič... “

    Nestrácajte vieru - Mitch Albom, 2010
    Nestrácajte vieru
    Mitch Albom