Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionar...Daugiau...
This beautifully illustrated book promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. The book is centered around a discussion of why so many people dislike the taste of p...Daugiau...
Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to mak...Daugiau...
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??). The word, pronounced tskay-moh-noh, means something that has been steeped or marinated (tsukesteeped; monothings). Although tsukemono a...Daugiau...
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??). The word, pronounced tskay-moh-noh, means something that has been steeped or marinated (tsukesteeped; monothings). Although tsukemono a...Daugiau...
Serija: Arts and Traditions of the Table: Perspectives on Culinary History
(Išleidimo metai: 20-Mar-2018, Paperback / softback, Leidėjas: Columbia University Press, ISBN-13: 9780231180771)
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbęk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food pre...Daugiau...
Serija: Arts and Traditions of the Table: Perspectives on Culinary History
(Išleidimo metai: 21-Feb-2017, Hardback, Leidėjas: Columbia University Press, ISBN-13: 9780231180764)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbęk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food pre...Daugiau...
Ole Mouritsen, Klavs Styrbęk, Jonas Drotner Mouritsen, Mariela Johansen
Serija: Arts and Traditions of the Table: Perspectives on Culinary History
(Išleidimo metai: 24-Nov-2015, Paperback / softback, Leidėjas: Columbia University Press, ISBN-13: 9780231168915)
In the West, we have identified four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, a fifth taste--umami--has entered th...Daugiau...
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes. The emphasis is on the physical properties of lipid membranes seen as so...Daugiau...
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes....Daugiau...
(Išleidimo metai: 29-Nov-2014, Paperback / softback, Leidėjas: Springer-Verlag Berlin and Heidelberg GmbH & Co. K, ISBN-13: 9783642421358)
Presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes.Emphasizes the physical properties of lipid membranes seen as soft and molecu...Daugiau...
Ole Mouritsen, Klavs Styrbęk, Jonas Drotner Mouritsen, Mariela Johansen
Serija: Arts and Traditions of the Table: Perspectives on Culinary History
(Išleidimo metai: 03-Jun-2014, Hardback, Leidėjas: Columbia University Press, ISBN-13: 9780231168908)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
In the West, we have identified four basic tastes -- sour, sweet, salty, and bitter -- that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, a fifth taste -- umami -- has en...Daugiau...
Ole G. Mouritsen, Mariela Johansen, Jonas Drotner Mouritsen
(Išleidimo metai: 14-Jun-2013, Hardback, Leidėjas: University of Chicago Press, ISBN-13: 9780226044361)
Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and...Daugiau...
(Išleidimo metai: 16-Dec-2011, Paperback / softback, Leidėjas: Springer-Verlag Berlin and Heidelberg GmbH & Co. K, ISBN-13: 9783642792922)
The development of a proper description of the living world today stands as one of the most significant challenges to physics. A variety of new experimental techniques in molecular biology, microbiol ogy, physiology and other fields of biological res...Daugiau...
(Išleidimo metai: 29-Sep-2009, Hardback, Leidėjas: Springer-Verlag New York Inc., ISBN-13: 9781441906175)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
It is clear that serious research, as well as much imagination, went into every page. It has become my new go-to bible when I need a shot of inspiration.Ken Oringer, internationally renowned and award-winning chefClio Restaurant, Uni Sashimi Bar,...Daugiau...
