Mouthfeel. How texture makes taste

Více o knize

In the tradition of their book, Umami, Ole G. Mouritsen and Klavs Styrbæk have succeeded in explaining another gastronomic concept in an exciting and accessible way. This book will establish mouthfeel as a major factor for chefs to think more about and diners to appreciate. - Gordon M. Shepherd, author of Neurogastronomy