Toute la chimie qu’il faut savoir pour devenir un chef !
Isaac Newton’s apple eater will not contradict us: we can dig up scientific theories from a simple fruit righ up to its core. Hélène Binet, Julien Garnier and Christophe Lavelle had the bright idea of going even further than the scullery or the utility room – they straight out landed up in the laboratory. In their cook book unlike any other, they proffer classic recipes with suggestions of wines and mouthwatering photos, but add a box each time which throws light on some mystery with as much assurance as the certitude that two and two make four. Right from the caramelisation phenomon to the chemistry of products, you have it all. A book that is sure to make you sweat out your brains with curiosity before defrosting you with solid knowledge!
Toute la chimie qu’il faut savoir pour devenir un chef ! By Hélène Binet, Julien Garnier and Christophe Lavelle