Modernist Cuisine: The Art and Science of Cooking

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en Limba Engleză Carte Hardback – September 2015

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There are extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas. It also contains some 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others. It includes: "Volume 1: History and Fundamentals"; "Volume 2: Techniques and Equipment"; "Volume 3: Animals and Plants"; "Volume 4: Ingredients and Preparations"; "Volume 5: Plated-Dish Recipes"; "Volume 6: Kitchen Manual" with example recipes and extensive reference tables, printed on washable paper;
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ISBN-13: 9780982761007
ISBN-10: 0982761007
Pagini: 2400
Ilustrații: Fotografien
Dimensiuni: 381 x 445 x 368 mm
Greutate: 21.13 kg
Editura: Cooking Lab