Debunks a variety of time-honoured rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes. This discusses the physiology of flavour and explores how the brain perceives taste, how chewing affects food and how the tongue reacts to various stimuli. Brings the instruments and techniques of the lab into the kitchen, for cooks, gourmets and scientists Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.
Ik heb een vraag over het boek: ‘Molecular Gastronomy - This, Herve (AgroParisTech)’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
