The Science of Cooking. Every question answered to perfect your cooking
ΠΡΠΏΠΈΠ»ΠΈ 2 ΡΠ΅Π»ΠΎΠ²Π΅ΠΊΠ°
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to you
- ΠΠ΅ΡΠ΅ΠΏΠ»ΡΡ Π’Π²ΡΡΠ΄ΡΠΉ
- ΠΠΎΠ»-Π²ΠΎ ΡΡΡ. 256
- ΠΠ΅Ρ 1330 Π³
- ΠΠΎΠ΄ ΠΈΠ·Π΄Π°Π½ΠΈΡ 2019
ΠΡΠ·ΡΠ²Ρ
ΠΠΏΠΈΡΠ°Π½ΠΈΠ΅ ΠΈ Ρ Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ
- ΠΠ΅ΡΠ΅ΠΏΠ»ΡΡ Π’Π²ΡΡΠ΄ΡΠΉ
- ΠΠΎΠ»-Π²ΠΎ ΡΡΡ. 256
- ΠΠ΅Ρ 1330 Π³
- ΠΠΎΠ΄ ΠΈΠ·Π΄Π°Π½ΠΈΡ 2019
- ΠΠ·Π΄Π°ΡΠ΅Π»ΡΡΡΠ²ΠΎ
- ΠΠ²ΡΠΎΡ
- Π Π°Π·ΠΌΠ΅ΡΡ Π² ΡΠΌ 2.2x22.1x26.2
- ID ΡΠΎΠ²Π°ΡΠ° 2762067
- ISBN 978-0-24-122978-1, 978-0-241-22978-1
