The Science of Cooking
2482 Kč
Odesíláme do 5 až 7 dní
Sleva až 70% u třetiny knih
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.
| Autor: | Barham, Peter |
| Nakladatel: | Springer-Verlag Berlin and Heidelberg GmbH & Co. KG |
| ISBN: | 9783540674665 |
| Rok vydání: | 2000 |
| Jazyk : | Angličtina |
| Vazba: | Hardback |
| Počet stran: | 244 |
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