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0 (hodnocen0 x )
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EB
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ONLINE
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New York : Columbia University Press, 2009
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1 online resource (xiii, 135 p.) : ill
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 Plný text PDF
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* Návod pro vzdálený přístup
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ISBN 0231513534 (electronic bk.)
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ISBN 9780231513531 (electronic bk.)
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ISBN 0231144660 (hard cover : alk. paper)
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ISBN 9780231144667 (hard cover : alk. paper)
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Arts and traditions of the table
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francouzština
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Includes index
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Hard-boiled egg with mayonnaise -- Simple consomme -- Leg of lamb with green beans -- Steak and french fries -- Lemon meringue pie -- A new kind of chocolate mousse.
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Considering six bistro favorites, Herve This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity..
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Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries
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Translated from the French
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001741608
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full
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(Au-PeEL)EBL908180
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(CaONFJC)MIL279642
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(CaPaEBR)ebr10387067
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(MiAaPQ)EBC908180
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(OCoLC)826477031
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GBA905968
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Dotazy a připomínky