GASTRONOMY AND THE DINING EXPERIENCE

GASTRONOMY AND THE DINING EXPERIENCE

This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is designed to help readers expand their skills in the Molecular Gastronomy area. This book highlights techniques that have enabled chefs to achieve new and bette...

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Bibliographic Details
Corporate Author: 3G E-Learning LLC (Author)
Format: Book
Language:English
Published: New York 3G E-Learning LLC. 2019
©2019
Subjects:
Gastronomy
Online Access:Click Here to View Status and Holdings.
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LEADER 00000nam#a2200000#i#4501
001 wils-941404
005 201944235954
008 191030t2019 XXU a## ##001 ENG#D
020 # # |a 9781984624697  |q paperback 
040 # # |a UiTM  |b eng  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX637  |b .G37 2019 
245 0 0 |a GASTRONOMY AND THE DINING EXPERIENCE  |c edited by 3G E-Learning LLC, USA. 
264 # 1 |a New York  |b 3G E-Learning LLC.  |c 2019 
264 # 1 |c ©2019 
300 # # |a xii, 294 pages  |b colour illustrations  |c 26 cm  |e 1 DVD-ROM (4 3/4 in.) 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is designed to help readers expand their skills in the Molecular Gastronomy area. This book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. 
650 # # |a Gastronomy 
710 2 # |a 3G E-Learning LLC.  |e author 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=941404 

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