Steeped: The Chemistry of Tea
(Bog, Hardback, Engelsk)
Forlag:
Royal Society of Chemistry
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781839165917
- Se flere detaljer ▼
Formater og udgaver
Beskrivelse
Beginning with a leaf to cup introduction, this book looks at the molecular makeup of different types of tea, discusses brewing and steeping, and the age-old question of when, or even whether, to add milk.
Læsernes anmeldelser (0)
Alle detaljer
| Forlag | Royal Society of Chemistry |
| Forfatter | Michelle (Bryn Mawr College & Vatican Observatory Francl |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 24-01-2024 |
| Første udgivelsesår | 2024 |
| Illustrationer | No |
| Originalsprog | United Kingdom |
| Sideantal | 224 |
| Indbinding | Hardback |
| Forlag | Royal Society of Chemistry |
| Sideoplysninger | 224 pages |
| Mål | 162 x 237 x 22 |
| ISBN-13 / EAN-13 | 9781839165917 |