On Food And Cooking: The Science And Lore Of The Kitchen (Chinese Edition)

HA LUO DE MA JI Harold McGee

ISBN 10: 9868508843 / ISBN 13: 9789868508842

Published by Everybody Press, 2009

About this Item

Seller Inventory # BS117

Bibliographic Details

• Title: On Food And Cooking: The Science And Lore Of The Kitchen (Chinese Edition)
• Publisher: Everybody Press
• Publication Date: 2009
• Language: Chinese
• ISBN 10: 9868508843
• ISBN 13: 9789868508842
• Binding: Soft cover
• Condition: Very Good

About this title

Synopsis

Paperback. Pub Date: 2010 Pages: 352 Language: Traditional Chinese Publisher: everyone Publishing Try to answer the following question: To play the dense foam. the selection of low-fat milk or high fat milk? Thick egg white and thin egg white. which egg is fresh? Fragrant and rich oil fish. low-fat fish or high-fat species? The microwave heating what will have radiation residues in food? As Oxford University physicist and molecular gastronomy created by Nicholas Trask mention (Nicholas Kurti) in 1969. said: This is the tragedy of the human civilization. we have the ability to begin measuring the temperature of the atmosphere of Venus. and really Dessert Shufu Lei internal to do so. but do not know what reaction occurs. Harold Markey to link cooking and science. and forever changed the way we understand and imagine the food! Global chef. nobody hands dare not holding a book! ...