Author:Adria, Ferran. His restaurant, El Bulli, was ranked first on Restaurant Magazines Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered foods preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrias culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.
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Notes: This book is in near-perfect condition, showing minimal signs of use. It has clean, crisp pages with no markings or highlighting, and the spine and cover are intact without any creases or wear.
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Publisher: CRC Press ISBN 13: 9781439812457. Author: Ferran Adria ISBN 10: 1439812454. Title: Modern Gastronomy: A to Z Item Condition: New. Used-Very Good: The book will be clean without any major stains or markings, the spine will be in excellent shape with only minor creasing, no pages will be missing and the cover is likely to be very clean.
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Modern Gastronomy : A to Z: A Scientific and Gastronomic Lexicon, Hardcover by Adria, Ferran; McGee, Harold (FRW), ISBN 1439812454, ISBN-13 9781439812457, Brand New, Free P&P in the UK The dictionary for chefs offers scientific perspectives on the ingredients they use and how they produce the reactions that are expected of them in the process of preparing food. Pere Castells, director of the Foundation's scientific department, and Albert and Ferran Adriá of elBullitaller assume readers have no scientific background, but are knowledgeable about cooking. For each ingredient or process, they discuss such matters as what it is, how it works, its use in restaurants and laboratories, where it comes from, and miscellaneous information. Annotation ©2010 Book News, Inc., Portland, OR ()
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Modern Gastronomy A to Z A Scientific and Gastronomic Lexicon by Alícia Foundation elBullitaller 9781439812457 (Hardback, 2010) Delivery UK delivery is usually within 12 to 14 working days. International delivery varies by country, please see the Wordery store help page for details.
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Author:Adria, Ferran. Modern Gastronomy: A to Z. All of our paper waste is recycled within the UK and turned into corrugated cardboard. We want your experience with World of Books to be enjoyable and problem free.
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Modern Gastronomy : A to Z: A Scientific and Gastronomic Lexicon, Hardcover by Adria, Ferran; McGee, Harold (FRW), ISBN 1439812454, ISBN-13 9781439812457, Like New Used, Free P&P in the UK The dictionary for chefs offers scientific perspectives on the ingredients they use and how they produce the reactions that are expected of them in the process of preparing food. Pere Castells, director of the Foundation's scientific department, and Albert and Ferran Adriá of elBullitaller assume readers have no scientific background, but are knowledgeable about cooking. For each ingredient or process, they discuss such matters as what it is, how it works, its use in restaurants and laboratories, where it comes from, and miscellaneous information. Annotation ©2010 Book News, Inc., Portland, OR ()
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