Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving. Additional Details \N BOOK TYPE : NF BRAND : THIS, HERVE/ GLADDING, JODY (TRN DEWEY CLASSIFICATION : 641.5 LANGUAGE : ENGLISH NUMBER OF PAGES : 220 PUBLISH DATE : 2007/11/01 PUBLISHER IMPRINT CODE : UCLBA PUBLISHER NAME : COLUMBIA UNIV PR RETURNS ACCEPTED? : YES SKU : 9780231141703 UPC : 9780231141703
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