Search: 6 results found for "[subject: individual-chefs-restaurants]"

Mouthfeel: How Texture Makes Taste

Ole Mouritsen

Paperback

₹3,744

₹4,900

(-24%)

₹3,744

• Author(s): Ole Mouritsen • Publisher: Columbia University Press • Publisher Imprint: Columbia University Press • BISAC: Individual Chefs & RestaurantsWhy is chocolate melting on the tongue such a decadent sensation? Why do we love crunching...

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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Cesar Vega

Hardcover

₹2,551

₹3,426

(-26%)

₹2,551

• Author(s): Cesar Vega • Publisher: Columbia University Press • Publisher Imprint: Columbia University Press • BISAC: Essays & NarrativesEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct fo...

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Eating History: Thirty Turning Points in the Making of American Cuisine

Andrew Smith

Hardcover

₹2,890

₹3,916

(-26%)

₹2,890

• Author(s): Andrew Smith • Publisher: Columbia University Press • Publisher Imprint: Columbia University Press • BISAC: HistoryFood expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary ...

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Taste of Macau - Portuguese Cuisine on t

Annabel Jackson

Misc

₹1,620

₹2,313

(-30%)

₹1,620

• Author(s): Annabel Jackson • Publisher: Columbia University Press • Publisher Imprint: Columbia University Press • BISAC: Regional & Ethnic - AsianOver 450 years ago, the Portuguese landed in what was to be the first European colony in Asia...

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Fashioning Appetite: Restaurants and the Making of Modern Identity

Joanne Finkelstein

Paperback

₹3,031

• Author(s): Joanne Finkelstein • Publisher: Columbia University Press • Publisher Imprint: Columbia University Press • BISAC: Agriculture & Food (see also Political Science - Public PoliPublic spaces have become platforms for the invention a...

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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Cesar Vega

Paperback

₹1,505

₹2,150

(-30%)

₹1,505

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Search results for “[subject: individual-chefs-restaurants]”

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Mouthfeel: How Texture Makes Taste

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Eating History: Thirty Turning Points in the Making of American Cuisine

Taste of Macau - Portuguese Cuisine on t

Fashioning Appetite: Restaurants and the Making of Modern Identity

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

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