"33" Result
Sort By:
En videnskabelig tilgang til gastronomi. Sansepåvirkninger - smag og lugt og hjernens fortolkninger af disse.
Modernist cuisine at home
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
0
Type: Book
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has n…
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii.
Hovedparten af bogen består af et leksikon over ingredienser, hvor der for hver er en liste over, hvilke andre varer, der passer til. Derudover er der afsnit om bla. de 4 smagstyper: salt, sur, bitter, sød og hvorledes de bruges rigtigt, om at arbejde med ingredienser, som forst…
Hovedparten af bogen består af et leksikon over ingredienser, hvor der for hver er en liste over, hvilke andre varer, der passer til. Derudover er der afsnit om bla. de 4 smagstyper: salt, sur, bitter, sød og hvorledes de bruges rigtigt, om at arbejde med ingredienser, som forst…
When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post-alone. Suddenly, …
Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy & mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centurie…
"The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is no…
"The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is no…
Scope and content: 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 prep…
Scope and content: 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 prep…
Scope and content: 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 prep…
Scope and content: 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 prep…
Scope and content: 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 prep…