- Main
- Cookbooks, Food & Wine
- Sauces reconsidered: après Escoffier
Sauces reconsidered: après Escoffier
Gary J. Allen, Auguste Escoffier你有多喜欢这本书?
下载文件的质量如何?
下载该书,以评价其质量
下载文件的质量如何?
Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.;Anciens regimes -- So many rich sauces -- Old wine in new bottles -- Nineteenth century -- The French were not, of course, the only sauciers -- The modern world of cooking begins -- O brave new world, that has such sauces in it! -- Time for a change -- Solutions -- Suspensions -- Gels -- Emulsions -- Cultured sauces -- Composites.
年:
2019
出版社:
Rowman & Littlefield Publishers
语言:
english
ISBN 10:
153811514X
ISBN 13:
9781538115145
系列:
Studies in food and gastronomy
文件:
EPUB, 10.39 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2019
在1-5分钟内,文件将被发送到您的电子邮件。
该文件将通过电报信使发送给您。 您最多可能需要 1-5 分钟才能收到它。
注意:确保您已将您的帐户链接到 Z-Library Telegram 机器人。
该文件将发送到您的 Kindle 帐户。 您最多可能需要 1-5 分钟才能收到它。
请注意:您需要验证要发送到Kindle的每本书。检查您的邮箱中是否有来自亚马逊Kindle的验证电子邮件。
正在转换
转换为 失败