The Flavor Equation
The Science of Great Cooking Explained + More Than 100 Essential Recipes
(Sprache: Englisch)
Subtitle in pre-publication: The science of great cooking explained in more than 100 essential recipes.
lieferbar
versandkostenfrei
Buch (Gebunden)
34.00 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
Produktdetails
Produktinformationen zu „The Flavor Equation “
Klappentext zu „The Flavor Equation “
Subtitle in pre-publication: The science of great cooking explained in more than 100 essential recipes.
Autoren-Porträt von Nik Sharma
Nik Sharma is the author, photographer, and recipe developer behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter and the recipient of an IACP Trailblazer Award. He has appeared on Chef's Secrets: The Science of Cooking (PBS), The Road to Cooking, and the upcoming series Confluence (PBS). Nik's work has garnered multiple awards from Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards. His first book, Season, was a James Beard and IACP awards finalist. His second cookbook, The Flavor Equation, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. Nik's latest cookbook, Veg-table, debuted in October 2023. He lives in Los Angeles, CA.
Bibliographische Angaben
- Autor: Nik Sharma
- 2020, 352 Seiten, Maße: 21 x 26,1 cm, Gebunden, Englisch
- Verlag: Abrams & Chronicle
- ISBN-10: 1452182698
- ISBN-13: 9781452182698
- Erscheinungsdatum: 30.03.2021
Sprache:
Englisch
Kommentar zu "The Flavor Equation"
Schreiben Sie einen Kommentar zu "The Flavor Equation".
Kommentar verfassen