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Lädt ... The Elements of Tastevon Gray Kunz
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Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. 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. ( ) keine Rezensionen | Rezension hinzufügen
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 Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.013Technology Home and family management Food And Drink Gastronomy, Epicurism Eating PhilosophyKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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