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Ingredient: Unveiling the Essential Elements of Food
Ali Bouzari
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Description for Ingredient: Unveiling the Essential Elements of Food
Hardcover. There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Num Pages: 300 pages, 38 col illus, (38 photographs throughout), Index. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 202 x 239 x 28. Weight in Grams: 924.
There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Ingredient isn't a book of recipes - instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every ... Read more
There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. Ingredient isn't a book of recipes - instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every ... Read more
Product Details
Publisher
HarperCollins Publishers
Format
Hardback
Publication date
2016
Condition
New
Number of Pages
300
Place of Publication
London, United Kingdom
ISBN
9780008179144
SKU
V9780008179144
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Ali Bouzari
Ali Bouzari began cooking in professional kitchens while studying biochemistry at the University of Texas at Austin. He is an adjunct instructor at the CuIinary Institute of America, where he teaches culinary fundamentals. Ali's research interests include collaborating with chefs to understand the science behind culinary techniques to facilitate innovation in the kitchen.
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