Columbia university press Molecular gastronomy

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Debunks a variety of time-honoured rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes. This discusses the physiology of flavour and explores how the brain perceives taste, how chewing affects food and how the tongue reacts to various stimuli. Brings the instruments and techniques of the lab into the kitchen, for cooks, gourmets and scientists.
  • ISBN - 9780231133135
  • Oprawa - miękka
  • Ilość stron - 392

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Molecular Gastronomy 65.02 DO SKLEPU
Debunks a variety of time-honoured rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes. This discusses the physiology of flavour and explores how the brain perceives taste, how chewing affects food and how the tongue reacts to various stimuli. Brings the instruments and techniques of the lab into the kitchen, for cooks, gourmets and scientists.
  • ISBN - 9780231133135
  • Oprawa - miękka
  • Ilość stron - 392
  • Rok wydania - 2008