Modern gastronomy A to Z
2010
McGee, Harold
In A-Z format, this handbook explains the terminology used in the science of cooking. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. It puts emphasis on the nature of ingredients, their reactions, and the processes they must undergo to create the final product. Exploring the link between between cooking and chemistry, this book provides, for each ingredient or term, a definition, the ingredient's source, and suggestions for its use, including information on the art of combining flavors and textures.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library