Book
What is cooking : the action, cooking, the result, cuisine / Ferran Adrià, Albert, Adrià, Marta Sala, Isabel Pérez and Ernest Laporte.
Record details
- ISBN: 9781838661335 (Hardcover)
- ISBN: 1838661336 (Hardcover)
- Physical Description: 464 pages : illustrations, 33 cm
- Publisher: London ; Phaidon Press Limited, 2020.
Content descriptions
| General Note: | Includes index. Originally published in Spanish in 2019 by Rita Soler and Ernest Laporte. |
| Formatted Contents Note: | Introduction -- Let's start by understanding lexical-semantic aspects -- the birth of cuisine -- What do humans do when they cook? what do they do it for? -- Millions of people cook every day: there is no single profile for a cook -- A scientific and systematic view of cooking -- Culinary resources explained in detail -- What do we cook and how do we cook it? -- Given what we have said so far, cooking can take on different meanings -- As an action that is repeated over time, cooking generates consequences -- Index. |
Search for related items by subject
| Subject: | Gastronomy. Cooking > Spain. |
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Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 631 A37 2020 (Text) | 33109010358539 | Stacks | Volume hold | Available | - |
