The Science of Cooking
2515 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 |
Mohlo by se vám také líbit..
-
Antibiotika in Der Praxis 2019 - 2020
Frank, Uwe
-
Computational Geometry
Bergin Mark
-
Topologie Generale
Bourbaki, N
-
Grundlagen Einer Gerechten Organvert...
Gutmann, Thomas
-
Astronomie Mit Dem Personal Computer
Montenbruck, Oliver
-
The CPO
Schuh, Christian
-
Expert Oracle RAC Performance Diagno...
Vallath, Murali
-
Advanced BlackBerry Development
King, Christiane
-
Algorithms and Data Structures
Mehlhorn, Kurt; Sanders, Peter
-
Interaktionsspiele Bei Psychopathie
Sachse, Rainer
-
Beginning COBOL for Programmers
Coughlan, Michael; Cronin, Patricia
-
Introductory Mathematics: Algebra an...
Nowell-Smith, Geoffrey
-
Fundamentals of Business Process Man...
Dumas, Marlon; La Rosa, Marcello; Mendling, Jan; Reijers, Hajo A.
-
Iridium Catalysis
-
Contrast Media in Radiology
-
Confidentiality in International Com...
Noussia, Kyriaki