Calculating and Problem Solving Through Culinary Experimentation (Bog, Hardback, Engelsk)
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Calculating and Problem Solving Through Culinary Experimentation

(Bog, Hardback, Engelsk)
Forfatter: Herve (INRAE/AgroParisTech) This vo Kientza
Calculating and Problem Solving Through Culinary Experimentation
Forlag: Taylor & Francis Ltd

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While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.

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Forlag Taylor & Francis Ltd
Forfatter Herve (INRAE/AgroParisTech) This vo Kientza
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 03-11-2022
Første udgivelsesår 2022
Illustrationer 4 Tables, black and white; 58 Line drawings, color; 6 Line drawings, black and white; 26 Halftones, color; 1 Halftones, black and white; 8 Illustrations, color; 83 Illustrations, black and white
Originalsprog United Kingdom
Sideantal 319
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 319 pages, 4 Tables, black and white; 58 Line drawings, color; 6 Line drawings, black and white; 26
Mål 186 x 264 x 31
ISBN-13 / EAN-13 9781032287140