| ISBN |
9789864592265 (paperback) : |
| 9864592262 (paperback) : |
| Name |
Briscione, James, 1980- author. |
| Uniform title |
Flavor matrix. Chinese |
| Title |
Feng wei da pei ke xue : 58 ge feng wei zhu ti, 150 zhong ji ben shi cai, shi jie ming chu yi ke xue tan suo shi wu yuan li,yun yong da shu ju fen xi, kai qi wu xian mei wei yu chuang yi shi zu de chu yi jing jie / Zhanmusi Bulixiweng (James Briscione), Buluke Pakehesite (Brooke Parkhurst) zhu ; Yang Fujia yi = The flavor matrix : art and science of pairing common ingredients to create extraordinary dishes. |
| Edition |
Chu ban. |
| Published |
Taibei Shi : Ji mu wen hua chu ban, 2020. |
| Description |
[310] pages : color illustrations ; 23 cm. |
| Notes |
Translation of: The flavor matrix : art and science of pairing common ingredients to create extraordinary dishes. |
| Includes bibliographical references (page 298) and index. |
| Language note |
In traditional Chinese script. |
| Subjects |
Cooking |
| Food -- Composition |
| Food -- Analysis |
| Flavor |
| Other Names |
Parkhurst, Brooke. author. |
| Yang, Fujia translator |
| Series |
Shi zhi hua 34. |
| Alternate Graphic Representation |
風味搭配科學 : 58個風味主題,150種基本食材,世界名廚以科學探索食物原理,運用大數據分析,開啟無限美味與創意十足的廚藝境界 / 詹姆斯·布里西翁(James Briscione), 布露克·帕克赫斯特(Brooke Parkhurst) 著 ; 楊馥嘉 譯 = The flavor matrix : art and science of pairing common ingredients to create extraordinary dishes. |
| 58個風味主題,150種基本食材,世界名廚以科學探索食物原理,運用大數據分析,開啟無限美味與創意十足的廚藝境界. |
| 初版 |
| 台北市 : 積木文化出版, 2020. |
| [310]面 : 彩圖 ; 23公分 |
| 食之華 ; 34. |
| 楊馥嘉, |
| 食之華 ; 34. |
| Links to Related Works |
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