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PDF kostenlos The Art & Science of Foodpairing
PDF kostenlos The Art & Science of Foodpairing
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The Art & Science of Foodpairing
PDF kostenlos The Art & Science of Foodpairing
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Werbetext
10,000 flavour matches that will transform the way you eat
Über den Autor und weitere Mitwirkende
The Foodpairing Company is a creative food-tech agency that works with chefs, bartenders, chocolatiers, pastry chefs, product developers, cookery schools and other culinary creatives to provide new possible food combinations based on the intrinsic properties of different foods. The team there analyses foods under laboratory conditions to identify which flavour components they have in common, and operates one of the world's largest ingredient and flavour databases. From their headquarters in Belgium and offices in New York City, they work with food professionals in 150 countries worldwide; their key markets are the US, Belgium, the UK, Italy, the Netherlands, Germany, France, Australia, Spain, Greece, Russia, Switzerland and Canada.Peter Coucquyt is a chef and co-founder of Foodpairingâ„¢. Bernard Lahousse is a bio-engineer and co-founder of Foodpairingâ„¢.Johan Langenbick is an entrepreneur and co-founder of Foodpairingâ„¢.Find out more at www.foodpairing.com, blog.foodpairing.com and on Instagram and Twitter @foodpairing.
Produktinformation
Gebundene Ausgabe: 384 Seiten
Verlag: Mitchell Beazley (31. Oktober 2019)
Sprache: Englisch
ISBN-10: 1784722901
ISBN-13: 978-1784722906
Durchschnittliche Kundenbewertung:
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Amazon Bestseller-Rang:
Nr. 132.693 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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