Building a Meal - This, Hervé
18,99 €
inkl. MwSt.

Versandfertig in über 4 Wochen
payback
9 °P sammeln
  • Gebundenes Buch

By showing that the creation of a meal is as satisfying as its consumption, This recalibrates the balance between food and the imagination. The result is a revolutionary perspective that tempts even the most casual cooks to greater flights of experimentation.

Andere Kunden interessierten sich auch für
Produktbeschreibung
By showing that the creation of a meal is as satisfying as its consumption, This recalibrates the balance between food and the imagination. The result is a revolutionary perspective that tempts even the most casual cooks to greater flights of experimentation.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books. M. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Hervé This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.