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Chargement... The Elements of Tastepar Gray Kunz
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. A brave attempt to systemise flavour combinations in the same way wine-writers have systemised the varietys of wine. Partially successful, although it probably fails because some of the captions (notably "meaty") are simply too broad. ( ) aucune critique | ajouter une critique
Four-star chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. From aromatic to floral herbal to picante, they have identified the 14 basic tastes in the chef's palate. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so that the reader will have not only the means for creating his or her own masterpieces, but also the language to describe what the inner dynamic of flavour is. Wine lovers have long had a vocabulary to describe the complexity of wines, but gourmands have had no such lexicon - until now Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.013Technology Home and family management Food And Drink Gastronomy, Epicurism Eating PhilosophyClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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