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Herve This
Cours de gastronomie moleculaire n(deg)2 [PDF ebook]
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Copertina de Herve This: Cours de gastronomie moleculaire n(deg)2 (PDF)

Les cochons de lait rôtis ont-ils la peau plus croustillante si on leur coupe la tête quand on les débroche ? Faut-il vraiment battre les blancs d'œufs toujours dans le même sens, pour qu’ils montent mieux ? Les phases de la lune ont-elles une influence sur les marinades ? Et les courants d’air sur les béarnaises ? Trucs, astuces, tours de main, proverbes, adages, maximes, dictons… autant de « précisions culinaires » pour Hervé This dont il est grand temps de prouver la véracité (ou le mensonge) par l’expérience…

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Limba Franceza ● Format PDF ● ISBN 9782759206230 ● Editura QUAE ● Publicat 2010 ● Descărcabil 3 ori ● Valută EUR ● ID 9484265 ● Protecție împotriva copiilor Adobe DRM

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