Modernist cuisine : Techniques and equipment : the art and science of cooking. Vol. 2. Techniques and equipment

Nathan Myhrvold
Bok · Engelsk · 2011

Annen tittel	Art and science of cooking
Utgitt	Bellevue : Cooking Lab , 2011
Omfang	474 s. : ill - 34 cm
Utgave	1st ed.
Emner	cooking cooking methods food composition foods Vis mer... nutrients nutritive value proximate composition quality