The Kitchen as Laboratory
Reflections on the Science of Food and Cooking
Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
- Uitgeverij
- Van Ditmar Boekenimport B.V.
- Imprint
- Columbia University Press
- Uitgegeven als
- Hardcover • Paperback
- Eerste editie
- 31-01-2012
- Laatste editie
- 13-08-2013
- ISBN
- 9780231153447 • 9780231153454
- Aantal pagina's
- 336
- Serie
- Arts and Traditions of the Table: Perspectives on Culinary History
- Taal
- Engels
Populair in hetzelfde genre
