This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Dublin Institute of Technology in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture. The book opens with an explo…
Saberes y sabores en México y el Caribe
by Collard, Patrick, Huyge, Kim, De Maeseneer, Rita
fromForo hispánico
Saberes y sabores en México y el Caribe
by Collard, Patrick, Huyge, Kim, De Maeseneer, Rita
fromForo hispánico
Saberes y sabores en México y el Caribe
by Maeseneer, Rita de, Collard, Patrick, Huyge, Kim
fromForo hispánico
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prep…
International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows…
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prep…
Brewing, beer and pubs: a global perspective
