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The Science of Good Food
The Ultimate Reference on How Cooking Works
Langbeschreibung
A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstrate principles, this book is for cooks of all levels.
David Joachim has written, edited or collaborated on more than 25 cookbooks. His book The Food Substitutions Bible was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia.
ISBN-13:
9780778802051
Veröffentl:
2008
Erscheinungsdatum:
10.10.2008
Seiten:
576
Autor:
David Joachim
Gewicht:
1928 g
Format:
267x201x38 mm
Sprache:
Englisch
55,00 €*
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