Ta knjiga je v tujem jeziku: Angleščina
Lastnosti knjige
- Jezik: Angleščina
- Založnik: Columbia University Press
- Vezava: Knjiga – Brošura
- Število strani: 376
Originalni opis knjige
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.