Overview
Offering a dictionary of cooking, this title focuses on the nature of ingredients, their reactions and the processes they undergo to create the final product. It lets you know about the science of cooking and the art of combining flavors and textures.
- | By (Author): Ferran (Head Chef, Elbulli Restaurant, Roses, Spain) Adria
- | Publisher: Taylor & Francis Inc
- | Publication Date: Dec 01, 2009
- | Country of Publication: United States
- | Number of Pages: 265 pages
- | Language: Not Available
- | Binding: Hardback
- | ISBN-10: 1439812454
- | ISBN-13: 9781439812457
