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Making Good Food Great

Umami and the Maillard Reaction

Autori

158 stránok

Viac o knihe

Exploring the science of flavor, this book delves into the concepts of umami and the Maillard Reaction, revealing how they transform ordinary dishes into extraordinary culinary experiences. It examines the reasons behind the distinction between merely good food and truly great cuisine, providing insights that enhance both cooking and appreciation of food.

Parametre

ISBN
9781532024986
Vydavateľstvo
iUniverse

Kategórie

Variant knihy

2017, mäkká

Nákup knihy

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