How to read a french fry: and other stories of intriguing kitchen science
Nourriture et boissons
Braille avec transcription humaine
Résumé
Examines the fundamentals of cooking such as baking, boiling, frying, and roasting and explains the scientific principles behind them. Discusses how to improve cooking skills by providing little-known culinary facts, offering practical tips, and sharing more than one hundred recipes. 2001
Description du titre
Éditeur
Houghton Mifflin
Année
2001
Cote
5725430
Description de la version braille du CAÉB
Volumes
8
Type de braille
EBAE
Producteur
CPH