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Farrimond, Stuart : A főzés tudománya

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Konyhai praktikák izgalmasan és látványosan

Rántsuk le a leplet a konyhai mítoszokról!
Zúzzuk vagy vágjuk a fokhagymát?
Hogyan őrizhetjük meg a zöldségek tápértékét főzéskor?
Mikor adjuk az ételhez a zöldfűszereket?
Hogyan marad a hal szaftos sütéskor?
A főzés tudománya forradalmian új szemléletű kötet, amely segít, hogy jobban megértsük a konyhai folyamatokat, és ezáltal jobban, kreatívabban főzhessünk.

condition:
category:	Books > Gastronomy >
category:	Books > Albums >
publisher:	Libri, 2021
item number / ISBN:	9789634335689
binding:	hardcover
pages:	256
language:	Hungarian