Parameter
Mehr zum Buch
In the tradition of their book, Umami, Ole G. Mouritsen and Klavs Styrbæk have succeeded in explaining another gastronomic concept in an exciting and accessible way. This book will establish mouthfeel as a major factor for chefs to think more about and diners to appreciate. - Gordon M. Shepherd, author of Neurogastronomy
Buchkauf
Mouthfeel. How texture makes taste, Ole G. Mouritsen, Klavs Styrbæk
- Sprache
- Erscheinungsdatum
- 2018
Wir benachrichtigen dich per E-Mail.
Lieferung
- Gratis Versand in ganz Deutschland!
Zahlungsmethoden
Keiner hat bisher bewertet.