Flavor
11SOURDOUGH , OWENS, SARAH (2015)
Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most… 2350 руб12BBQ Sauces, Rubs and Marinades For Dummies , Traci Cumbay
Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs&Marinades For Dummies shows you everything you need to dig in, get your… 976.77 руб электронная книга13Whiskey and Spirits For Dummies , Perry Luntz
Would you like to better appreciate fine distilled spirits? Whiskey&Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From… 1563.22 руб электронная книга14Dictionary of Flavors , Dolf De Rovira, Sr.
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all… 17759.81 руб электронная книга15Understanding Wine Chemistry , Andrew Waterhouse L.
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry… 9652.07 руб электронная книга16Advances in Food Science and Nutrition, Volume 2 , Visakh M. P.
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and… 15211.81 руб электронная книга17Street Art Vector Graphics&Stencils (+ CD-ROM) , Elder Jeremy (2011)
This fresh collection features 500 black-and-white graphics in four categories: retro, which includes'60s,'70s, and'80s motifs with an urban flavor; pop, with references to popular culture and such… 2087 руб18Pierre Gagnaire: 175 Home Recipes with a Twist , Gagnaire (2012)
Celebrated French chef Pierre Gagnaire, described by Ruth Reichl in The New York Times as The Wizard of Paris, offers 175 classic and yet innovative recipes for everyday and special occasions, from… 605 руб19Culinary Artistry , Andrew Dornenburg, Karen Page (1996)
"In Culinary Artistry... Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook... Their hope is that once you know the scales, you will be able… 12035 руб20Tuscany , Lisa Gerard-Sharp (2012)
Insight Regional Guide Tuscany offers a uniquely comprehensive approach to getting the most out of one of Europe’s most alluring destinations. Engaging and inspirational History and Culture… 450.5 руб
