Modern gastronomy A to Z : a scientific and gastronomic lexicon /

Contributor(s): Material type: TextTextLanguage: English Summary language: Spanish Publication details: Boca Raton, Fla. : CRC Press, Description: xvii, 247 pages : color illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781439812457
  • 1439812454
Subject(s): Genre/Form: DDC classification:
  • 641.013
LOC classification:
  • TX631 .M63 2010
Online resources: Summary: In A-Z format, this handbook explains the terminology used in the science of cooking. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. It puts emphasis on the nature of ingredients, their reactions, and the processes they must undergo to create the final product. Exploring the link between between cooking and chemistry, this book provides, for each ingredient or term, a definition, the ingredient's source, and suggestions for its use, including infomation on the art of combining flavors and textures.
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Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.013 M689M (Browse shelf(Opens below)) 1 Available 51994001709403

Translated from Spanish.

Foreword by Harold McGee.

Includes index.

In A-Z format, this handbook explains the terminology used in the science of cooking. It also helps readers discover the potential of a wide range of products that can be used in a diversity of preparations. It puts emphasis on the nature of ingredients, their reactions, and the processes they must undergo to create the final product. Exploring the link between between cooking and chemistry, this book provides, for each ingredient or term, a definition, the ingredient's source, and suggestions for its use, including infomation on the art of combining flavors and textures.

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