The flavor matrix: the art and science of pairing common ingredients to create extraordinary dishes
Author
Publisher
Houghton Mifflin Harcourt Publishing Company
Publication Date
2018.
Language
English
Description
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Subjects
Subjects
Analysis
Chemistry
Composition
Cookbooks
Cooking
COOKING -- Courses & Dishes -- General
COOKING -- Methods -- Professional
COOKING -- Reference
COOKING -- Specific Ingredients -- Herbs, Spices, Condiments
COOKING / Courses & Dishes / General
COOKING / Methods / Professional
COOKING / Reference
COOKING / Specific Ingredients / Herbs, Spices, Condiments
Courses & Dishes
Flavor
Food
Food -- Analysis
Food -- Composition
General
Herbs, Spices, Condiments
Methods
Personal & Practical Guides
Professional
REFERENCE
REFERENCE -- Personal & Practical Guides
REFERENCE / Personal & Practical Guides
SCIENCE
SCIENCE -- Chemistry -- General
SCIENCE / Chemistry / General
Specific Ingredients
Chemistry
Composition
Cookbooks
Cooking
COOKING -- Courses & Dishes -- General
COOKING -- Methods -- Professional
COOKING -- Reference
COOKING -- Specific Ingredients -- Herbs, Spices, Condiments
COOKING / Courses & Dishes / General
COOKING / Methods / Professional
COOKING / Reference
COOKING / Specific Ingredients / Herbs, Spices, Condiments
Courses & Dishes
Flavor
Food
Food -- Analysis
Food -- Composition
General
Herbs, Spices, Condiments
Methods
Personal & Practical Guides
Professional
REFERENCE
REFERENCE -- Personal & Practical Guides
REFERENCE / Personal & Practical Guides
SCIENCE
SCIENCE -- Chemistry -- General
SCIENCE / Chemistry / General
Specific Ingredients
More Details
Contributors
Parkhurst, Brooke author
ISBN
9780544809963
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