Note by Note Cooking - The Future of Food

Looks at the new method of cooking by employing pure molecular compounds as food additives, a process that can create novel tastes, promote health benefits, and be environmentally sustainable.

Dettagli sul prodotto

• Autori: Malcolm Debevoise, Hervé This, Herv? This, Herve This, Hervé This
• Con la collaborazione di: M. B. Debevoise (Traduzione), Malcolm Debevoise (Traduzione), DeBevoise Malcolm (Traduzione), M. B. Deboise (Traduzione), M. B.. Deboise (Traduzione)
• Editore: Columbia University Press
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 04.11.2014
• EAN: 9780231164863
• ISBN: 978-0-231-16486-3
• Pagine: 272
• Dimensioni: 163 mm x 212 mm x 25 mm
• Serie: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Tab; Arts and Traditions of the Table; Arts and Traditions of the Table (CUP)
• Categorie: Guide e manuali > Mangiare e bere > Tematiche generali, enciclopedie, tabelle; COOKING / Methods / General, SCIENCE / Chemistry / General, chemistry, Physical Chemistry, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General