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Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Herve This
$42.95 AUD
Category: Food & Cooking | Series: Arts & Traditions of the Table: Perspectives on Culinary History
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dic ...Show more
Umami: Unlocking the Secrets of the Fifth Taste by Ole G. Mouritsen
$56.95 AUD
Category: Food & Cooking | Series: Arts & Traditions of the Table: Perspectives on Culinary History
In the West, we have identified only four basic tastes -- sour, sweet, salty, and bitter -- that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impressi ...Show more
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