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The kitchen as laboratory : reflections on the science of food and cooking /
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and coo...
| Call Number: | Libro Electrónico |
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| Other Authors: | , , |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York :
Columbia University Press,
©2012.
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| Series: | Arts and traditions of the table.
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| Subjects: | |
| Online Access: | Texto completo |