Modernist cuisine the art and science of cooking

Detalles Bibliográficos
Autores principales:	Myhrvold, Nathan (Autor), Young, Chris (Autor), Bilet, Maxime (Autor)
Otros Autores:	Smith, Ryan Matthew (Fotógrafo)
Formato:	Libro
Lenguaje:	English
Publicado:	Bellevue, WA Cooking Lab [2011]
Materias:	Cooking. Food. Gastronomy. Molecular gastronomy.