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Sinopse
A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.
The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
Ficha técnica
Especificações
ISBN | 9781439812457 |
---|---|
Pré venda | Não |
Peso | 296g |
Autor para link | ADRIA FERRAN |
Livro disponível - pronta entrega | Não |
Dimensões | 23 x 16 x 1.2 |
Idioma | Inglês |
Tipo item | Livro Importado |
Número de páginas | 265 |
Número da edição | 1ª EDIÇÃO - 2009 |
Código Interno | 822978 |
Código de barras | 9781439812457 |
Acabamento | HARDCOVER |
Autor | ADRIA, FERRAN |
Editora | CRC PRESS |
Sob encomenda | Sim |