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现代主义烹调: 烹调艺术与科学-3
内森•梅尔沃德, 克里斯•杨, 马克西姆•比莱How much do you like this book?
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雅昌艺术图书公司花费巨资历时3年引进全球美食经典巨著《现代主义烹调》中文版,终于要上市了,让我们共同体验这场正在进行的烹饪艺术革命!
作者内森•梅尔沃德、克里斯•杨和马克西姆•比莱既是科学家、发明家,同时又是拥有专利权的顶级厨师,他们用长达六本书、2438页的篇幅来揭示具有启发意义的烹饪科学技术 ,所涉及的食物范围极其广泛。三位作者与烹饪实验室的20人团队运用各种工具如水浴锅、均质器、离心机,以及各种烹饪原料如水解胶体、乳化剂和不同的酶,研究出了令人惊艳的新味道和新口感。借助实验室中的技术,来自世界著名餐厅具有开拓精神的厨师们已经将他们对科学的深刻理解以及烹调技术的进步融会贯通,形成了属于自己的烹饪艺术。
Categories:
Volume:
3 动物与植物
Year:
2016
Publisher:
北京美术摄影出版社
Language:
chinese
Pages:
2438
ISBN 10:
7805016909
ISBN 13:
9787805016900
File:
PDF, 457.68 MB
Your tags:
IPFS:
CID , CID Blake2b
chinese, 2016
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