¡Agotado, pero muy deseado!
Parámetros
Más información sobre el libro
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Compra de libros
Modernist Cuisine 1: History and Fundamentals, Nathan Myhrvold
- Idioma
- Publicado en
- product-detail.submit-box.info.binding
- (Tapa dura)
Te avisaremos por correo electrónico en cuanto lo localicemos.
Métodos de pago
Nos falta tu reseña aquí
- Título
- Modernist Cuisine 1: History and Fundamentals
- Idioma
- Inglés
- Autores
- Nathan Myhrvold
- Editorial
- Cooking Lab
- Formato
- Tapa dura
- ISBN10
- 0982761007
- ISBN13
- 9780982761007
- Serie
- Etiquetas
- No ficción, Arte culinario & Gastronomía
- Calificación
- 4,6 de 5
- Descripción
- An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.