The Science of Good Food: The Ultimate Reference on How Cooking Works
商品資訊
ISBN13：9780778802051
出版社：Robert Rose Inc
作者：David Joachim; Andrew Schloss; A. Philip Handel Ph.D.
出版日：2008/10/10
裝訂：精裝
定價
：NT$ 2088 元無庫存，下單後進貨(到貨天數約30-45天)
下單可得紅利積點：62 點
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商品簡介
A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstrate principles, this book is for cooks of all levels.
作者簡介
David Joachim has written, edited or collaborated on more than 25 cookbooks. His book The Food Substitutions Bible was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks, including 2500 Recipes, and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). He lives in Philadelphia.
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