This book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art with applied chemistry and sensory science. It bridges the gap between food science and culinary arts.
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ISBN | 9780367763350 |
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Sprache | eng |
Cover | Kartonierter Einband (Kt) |
Verlag | Taylor and Francis |
Jahr | 20220928 |
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