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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书目信息
出版者
CRC Press
页码
xvii, 247 pages : color illustrations ; 24 cm
语言
西班牙语; 卡斯蒂利亚语, 英语
格式
print, unmediated, volume
注释
Alícia Foundation elBullitaller.
Translated from Spanish.
ISBN
9781439812457, 1439812454
副标题
a scientific and gastronomic lexicon
类型
Dictionary; Dictionary; Text; Monograph; Book; Book; Monograph
团体作者
Fundació Alícia.
2024-02-27
2025-07-20
MODS