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Modern gastronomy A to Z : a scientific and gastronomic lexicon

Modern gastronomy A to Z : a scientific and gastronomic lexicon

Material type
단행본
Personal Author
McGee, Harold.
Corporate Author
Alicia Foundation.
Title Statement
Modern gastronomy A to Z : a scientific and gastronomic lexicon / Alicia Foundation elBullitaller.
Publication, Distribution, etc
Boca Raton, Fla. :   CRC ;   London :   Taylor & Francis [distributor] ,   2010.  
Physical Medium
xvii, 247 p. : chiefly col. ill. ; 24 cm.
ISBN
9781439812457 1439812454
General Note
Foreword by Harold McGee.  
"Alicia Foundation founded by famed chef Ferran Adria of el Bulli"--T.p. and cover.  
Includes index.  
Subject Added Entry-Topical Term
Gastronomy -- Dictionaries. Cookery -- Dictionaries. Food -- Dictionaries.
000 01131camuu2200313 a 4500
001 000045584758
005 20100408173923
008 100405s2010 flua 001 0 eng
020 ▼a 9781439812457
020 ▼a 1439812454
035 ▼a (OCoLC)501185262
040 ▼a PJW ▼c PJW ▼d YDXCP ▼d AGL ▼d KUB ▼d 211009
041 1 ▼a eng ▼h spa
082 0 4 ▼a 641.013 ▼2 22
090 ▼a 641.013 ▼b M689
245 0 0 ▼a Modern gastronomy A to Z : ▼b a scientific and gastronomic lexicon / ▼c Alicia Foundation elBullitaller.
260 ▼a Boca Raton, Fla. : ▼b CRC ; ▼a London : ▼b Taylor & Francis [distributor] , ▼c 2010.
300 ▼a xvii, 247 p. : ▼b chiefly col. ill. ; ▼c 24 cm.
500 ▼a Foreword by Harold McGee.
500 ▼a "Alicia Foundation founded by famed chef Ferran Adria of el Bulli"--T.p. and cover.
500 ▼a Includes index.
546 ▼a Translated from Spanish.
650 0 ▼a Gastronomy ▼v Dictionaries.
650 0 ▼a Cookery ▼v Dictionaries.
650 0 ▼a Food ▼v Dictionaries.
700 1 ▼a McGee, Harold.
710 2 ▼a Alicia Foundation.
945 ▼a KLPA

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.013 M689 Accession No. 121191062 Availability Available Due Date Make a Reservation Service B M

Contents information

Author Introduction

페란 아드리아(지은이)

스페인 출신의 세계적인 요리사이자 요리 연구가입니다. 현대 분자 요리의 창시자로서 미각의 새로운 차원을 보여 주었습니다. 그가 운영한 스페인 지로나의 레스토랑 ‘엘불리’는 미슐랭 가이드 별 세 개를 받았으며, 지금은 요리 연구에 힘쓰고 있습니다. 쓴 책으로는 《패밀리 밀》이 있습니다.

Information Provided By: : Aladin

Table of Contents

Foreword Harold McGee
Preface
Acknowledgments
How to Use Modern Gastronomy
A?Z Theme Index


Information Provided By: : Aladin

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