Ta knjiga je v tujem jeziku: Angleščina
Lastnosti knjige
- Jezik: Angleščina
- Založnik: Columbia University Press
- Vezava: Knjiga – Brošura
- Število strani: 392
Originalni opis knjige
Debunks a variety of time-honoured rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes. This discusses the physiology of flavour and explores how the brain perceives taste, how chewing affects food and how the tongue reacts to various stimuli. Brings the instruments and techniques of the lab into the kitchen, for cooks, gourmets and scientists.