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Making Good Food Great

Umami and the Maillard Reaction

Autoři

158 stránek

Více o knize

Exploring the science of flavor, this book delves into the concepts of umami and the Maillard Reaction, revealing how they transform ordinary dishes into extraordinary culinary experiences. It examines the reasons behind the distinction between merely good food and truly great cuisine, providing insights that enhance both cooking and appreciation of food.

Parametry

ISBN
9781532024986
Nakladatelství
iUniverse

Kategorie

Varianta knihy

2017, měkká

Nákup knihy

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