KosárCooking is usually described as both an art and a science. For the gifted professional this is undoubtedly true, but for most of us it is uncertain science at best and perhaps more craft than art. This does not mean it must be slipshod or second rate. Even among scientists, the number who achieve a Nobel Prize is small indeed, but no one would suggest that all the rest are purveyors of codswallop. Much superb science is done by those who never attain Nobel status. And much fine cooking is done by simply paying attention and following the basic precepts or breaking them judiciously.
SPORT ÉS PASSZIÓ / Szakácskönyv, gasztronómia kategória termékei
Jonathan Bartlett: The Cook's Dictionary and Culinary Reference
Kiadás:
Chicago, 1996
Kiadó:
Kategóriák:
Nyelv:
Angol
Terjedelem:
488 p.
Kötésmód:
karton
ISBN:
0809231204
tartalom:
Állapot:
Ár:
900 Ftrendelhető
