LA CIENCIA DE LAS VERDURAS: LA QUIMICA DEL TOMATE Y DE LA CEBOLLA
$585.00
EN STOCK
Is it true that sugar or baking soda reduces the acidity of tomato sauce? What is the secret of well-roasted potatoes? With a simple language, illustrated experiments, diagrams, tables and recipes explained, this book unmasks false myths and presents the fundamental techniques to achieve excellent dishes.
Especificaciones
FORMATO
PÁGINAS
ISBN
9788417127909
PUBLICACIÓN
IDIOMA
EDITORIAL
DIMENSIONES
ORIGEN
