★★★★☆
4.3 étoiles sur 5 de 539 notations client
2012-02-03
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor - de Francois Chartier (Author)
Details Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
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| Le Titre Du Fichier | Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor |
| Publié Le | 2012-02-03 |
| Traducteur | Tila Shaunna |
| Nombre de Pages | 964 Pages |
| La taille du fichier | 59.48 MB |
| Langue du Livre | Français et Anglais |
| Éditeur | Fortune Press |
| ISBN-10 | 8686329603-CHV |
| Format de Données | AMZ ePub PDF AZW PNG |
| Créateur | Francois Chartier |
| Digital ISBN | 651-9620234718-CAR |
| Nom de Fichier | Taste-Buds-and-Molecules-The-Art-and-Science-of-Food-Wine-and-Flavor.pdf |
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With an infectious enthusiasm Chartier presents a revolutionary way of looking at food and wine showing how to create perfect harmony between the two by pairing complementary and often surprising ingredients The pages of this richly illustrated practical guide are brimming with photos sketches recipes from great chefs and tips for creating everything from simple daily meals to tantalizing holiday feasts
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Lisez « Taste Buds and Molecules The Art and Science of Food Wine and Flavor » de Francois Chartier disponible chez Rakuten Kobo Inscrivezvous aujourdhui et obtenez 5 de réduction sur votre premier achat If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy
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Taste Buds and Molecules The Art and Science of Food Wine and Flavor François Chartier What’s the secret relationship between the strawberry and the pineapple Between mint and Sauvignon Blanc Thyme and lamb Rosemary and Riesling In Taste Buds and Molecules sommelier François Chartier who has dedicated over twenty years of passionate research to the molecular relationships