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Molecular Gastronomy
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Hervé This |
**Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can impr… |
OL15597884W |
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Food flavor
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Susan E. Ebeler,Gary R. Takeoka |
xiii, 290 p. : 24 cm |
OL18666169W |
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Flavor chemistry
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Sarah J. Risch,Chi-Tang Ho |
x, 180 p. : 24 cm |
OL19122534W |
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The Dorito effect
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Mark Schatzker |
"In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied… |
OL19667961W |
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The Noma Guide to Fermentation
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David Zilberman,David Zilber,René Redzepi,Ainhoa Segura Alcalde |
At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the… |
OL19762073W |
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The missing ingredient
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Jenny Linford |
"This book considers the intrinsic yet often forgotten role of time in creating the flavors and textures we love. Through a series of encounters with ingredients, producers, cooks, artisans, and chef… |
OL19763689W |
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Tasty
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John McQuaid |
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. |
OL20002939W |
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Flavor
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Holmes, Bob (Evolutionary biologist) |
310 pages ; 25 cm |
OL20054957W |
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The Flavor Point Diet
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David L. Katz,Catherine S. Katz |
Think of your most addictive foods, the ones that make you lose control--they're usually a jumble of sweet, salty, and savory flavors. Eaten alone, none of those flavors will make you fat. But when y… |
OL5833520W |