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Molecular Gastronomy

Exploring The Science Of Flavor

by Herve (Agroparistech) This
language: english
Publisher: COLUMBIA UNIVERSITY PRESS, January of 2006 ‧
33,80€
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Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.

Molecular Gastronomy

Exploring The Science Of Flavor

by Herve (Agroparistech) This

Property Description
ISBN: 9780231133128
Publisher: COLUMBIA UNIVERSITY PRESS
Release Date: January of 2006
Language: English
Dimensions: 161 x 209 x 27 mm
Cover: Hardcover
Pages: 392
Format: Book
Collection: Arts And Traditions Of The Table: Perspectives On Culinary History
Categories: Books in English > Cook & Drinks > Cooking
EAN: 9780231133128

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