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A carregar... The Elements of Taste (edição 2001)por Gray Kunz, Peter Kaminsky
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. A brave attempt to systemise flavour combinations in the same way wine-writers have systemised the varietys of wine. Partially successful, although it probably fails because some of the captions (notably "meaty") are simply too broad. ( ) sem críticas | adicionar uma crítica
Four-star chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. From aromatic to floral herbal to picante, they have identified the 14 basic tastes in the chef's palate. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so that the reader will have not only the means for creating his or her own masterpieces, but also the language to describe what the inner dynamic of flavour is. Wine lovers have long had a vocabulary to describe the complexity of wines, but gourmands have had no such lexicon - until now Não foram encontradas descrições de bibliotecas. |
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