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The Science of Good Food: the Ultimate Reference on How Cooking Works David Joachim
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The Science of Good Food: the Ultimate Reference on How Cooking Works
David Joachim
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.
576 pages, 200 full colour photographs
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2008. gada 10. oktobris |
| ISBN13 | 9780778801894 |
| Izdevēji | Robert Rose Inc |
| Lapas | 576 |
| Izmēri | 198 × 266 × 33 mm · 1,72 kg |
