Cours de gastronomie moléculaire n°2

Culinary Precisions

by Hervé This (writer)
Collection: Racines du vivant
august 2010
eBook [ePub]
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eBook [PDF]
[NR] format 272 pages Download after purchase
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Book
[NR] format 272 pages In stock
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Summary

Do roast suckling pigs crackle more if their heads are cut off before removing them from the spit? Do you really have to beat egg whites always in the same direction to make them stiffer? Do the phases of the moon influence marinades? Or draughts Bearnaise sauce? Hints, tips, knacks, proverbs, adages, maxims, sayings - a whole list of "culinary precisions" for Hervé This and it's time to prove the truthfulness (or falsehood) through experience.

Table of contents

Introduction

Chapitre 1
État des lieux

Chapitre 2
Un peu d'ordre, des catégories...

Chapitre 3
Quelle est l'importance des précisions  (statistiques) ?

Chapitre 4
Question de méthodologie, comment organiser les tests expérimentaux

Chapitre 5
La question de la robustesse

Chapitre 6
Sémiologie

Chapitre 7
L'écriture culinaire

Chapitre 8
Précisions et innovation

Conclusion
Demain, le statut des précisions ?

Index

Press

Reward

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Features

Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Racines du vivant

Published: 17 august 2010

Reference Book: 02183

Reference eBook [ePub]: 02183EPB

Reference eBook [PDF]: 02183NUM

EAN13 Book: 9782759206223

EAN13 eBook [ePub]: 9782759223244

EAN13 eBook [PDF]: 9782759206230

Interior: Two-colour

Format (in mm) Book: [NR]

Pages count Book: 272

Pages count eBook [PDF]: 272

Weight (in grammes): 530 (Book)

Size: 10 Mo (ePub), 12 Mo (PDF)

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