TY  - BOOK
AU  - McGee,Harold
ED  - 
TI  - Modern gastronomy A to Z: a scientific and gastronomic lexicon 
SN  - 9781439812457
AV  - TX631 .M63 2010
U1  - 641.013 
PY  - 0000///
CY  - Boca Raton, Fla.
PB  - CRC Press
KW  - Gastronomy
KW  - Dictionaries
KW  - Cooking
KW  - Food
KW  - eclas
KW  - Dictionnaires
KW  - fast
KW  - Gastronomi
KW  - sao
KW  - Matlagning
N1  - Foreword by Harold McGee; Includes index
N2  - 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
UR  - http://www.crcnetbase.com/doi/book/10.1201/9781439812464
ER  -