The Science of the Oven
(Sprache: Englisch)
A wry investigation into the chemical art of cooking.
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Klappentext zu „The Science of the Oven “
A wry investigation into the chemical art of cooking.
Autoren-Porträt von Herve This
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet and has translated almost twenty works from French, most recently Hervé This's Kitchen Mysteries.
Bibliographische Angaben
- Autor: Herve This
- Altersempfehlung: Ab 22 Jahre
- 206 Seiten, Maße: 14,2 x 19,6 cm, Kartoniert (TB), Englisch
- Übersetzer: Jody Gladding
- Verlag: COLUMBIA UNIV PR
- ISBN-10: 0231147074
- ISBN-13: 9780231147071
- Erscheinungsdatum: 07.08.2012
Sprache:
Englisch
Rezension zu „The Science of the Oven “
For people with a (very) serious interest in food, this is satisfying stuff. The Australian 10/31/09 Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice 3/1/10
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