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其他書名
The Art and Science of Cooking. Kitchen manual]
出版Cooking Lab, 2011
ISBN09827610079780982761007
URLhttp://books.google.com.hk/books?id=ctMm0QEACAAJ&hl=&source=gbs_api
註釋An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes