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E-book Molecular Gastronomy Techniques

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Penilaian

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Gastronomy is the art or practice of selecting, cooking, and eating “good” food. Most food writers and expert chefs say that gastronomy is a term that indicates a form of respect for the art of preparing and serving food. Over time, some foods fall out of favor and, as a result, new foods are invented. The molecular gastronomy trend adds “science” to the art of selecting, preparing, serving, and enjoying food. However, the true gourmet—no matter the type of food trend— prefers quality to quantity and constructs meals with artful pairings (drinks an accompaniments). The opposite of a gourmet is a glutton.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641 ISB m

Penerbit

: ISBE.,

Deskripsi Fisik

39 hlm

Bahasa

English

ISBN/ISSN

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Klasifikasi

641

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

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Subjek

Gastronomy

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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