| 000 | 01283nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | 201199 | ||
| 003 | 0000000000 | ||
| 005 | 20211104041310.0 | ||
| 008 | 100121s2010 flum a001 0 eng | ||
| 020 | _a9781439812457 | ||
| 245 | 0 |
_aModern gastronomy A to Z : _ba scientific and gastronomic lexicon / _cAlícia Foundation elBullitaller ; [foreword by Harold McGee]. |
|
| 260 |
_aBoca Raton, Fla. : _bCRC, _c2010 |
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| 300 |
_axvii, 247 p. : _bill. (chiefly col.) _c24 cm. |
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| 500 | _aAlicía Foundation founded by famed chef Ferran Adrià of el Bulli--T.p. and cover. | ||
| 500 | _aIncludes index. | ||
| 520 | _aIt 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. | ||
| 650 | _aCooking | ||
| 650 | _aFood | ||
| 650 |
_aGastronomy _94062 |
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| 700 |
_aMcGee, Harold. _9111998 |
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| 942 | _cREF | ||
| 999 |
_c78119 _d78119 |
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