Modern gastronomy A to Z : a scientific and gastronomic lexicon / Alícia Foundation elBullitaller ; [foreword by Harold McGee].
Material type:
TextPublication details: Boca Raton, Fla. : CRC, 2010Description: xvii, 247 p. : ill. (chiefly col.) 24 cmISBN: - 9781439812457
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Reference
|
Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 631 .M720 2010 (Browse shelf(Opens below)) | Not for loan | 3AEA0000317866 |
Alicía Foundation founded by famed chef Ferran Adrià of el Bulli--T.p. and cover.
Includes index.
It defines chemical materials and processes that are basis for the craft of cooking. Likewise, it gives chefs a better understanding of the terminology that describes the nature of the ingredients they work with everyday and explain the reasons of ingredients which produce certain reactions. Moreover, the book helps in discovering wide range of potential products that can be used in preparation. It explores the link between cooking and chemistry.
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