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Ever wondered why your boyfriend’s nonna’s pasta sauce is just sooo good, while you confect with the same ingredients a blunt, gray mass? Well, she has what you do not have: time! This book looks at food, flavors and textures from the perspective of time – from the crucial seconds that sugar turns into caramel to the days required in fermentation processes to the months of slow ripening of cheese to the years of maturation of port wine.