Chemistry of cooking. What is delicious food from a scientific point of view
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What is common between traffic jams on the eve of the May holidays and meat fried in a pan? Or between the linen on the dryer and the fish in the oven? .. Arthur Le Ken, the author of several culinary bestseller, with an unsurpassed sense of humor explains what happens in products during their preparation. Cooking is chemistry and physics ... but only in the kitchen, and not at a desk or in the laboratory. To learn the lesson perfectly, you do not need to bent the formulas and incomprehensible terms. Armed with 70 step -by -step recipes with original and funny infographics, you will prepare classic dishes of French (and not only) kitchen no worse than in a restaurant. Sunday Rostfif, Potofyo, a lamp of the lamb in Greek, Buzhenina in milk, biscuits, risotto with seafood, cold cucumber soup and cheese souffle-it is difficult to choose one thing from such a menu!
Author:
Author:Le Ken A.
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
- Category:Health, Fitness & Dieting
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Series:
Series: High kitchen
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-389-18276-9
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