BOOKS - COOKING - О еде и кулинарии. Наука о разнообразии продуктов и сочетании вкусо...
US $5.72
988448
988448
О еде и кулинарии. Наука о разнообразии продуктов и сочетании вкусов
Author: Гарольд Макги
Year: 2024
Format: PDF
File size: 38 MB
Language: RU
Year: 2024
Format: PDF
File size: 38 MB
Language: RU
Why is the guarantee of good bread a good dough? Why are legumes hard to absorb by the body? Why does chopped fruit darken on the cut? You can find answers to all these and many other questions in this unique work on science and cooking." About food and cooking. The Science of Product Diversity and Flavor Mix" is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and food pleasure. Here, you'll find 15 chapters on well-known foods, detailing different aspects of cooking; applications and literature that will help you better understand the topic you are interested in. Although a great many books have been written about cooking, Harold McGee's book remains unsurpassed in accuracy, clarity and thoroughness of explanation, and in the intriguing way in which science is combined with the historical evolution of food and cooking methods.
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