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By ΠΠ°ΠΊΠ³ΠΈ ΠΠ°ΡΠΎΠ»ΡΠ΄
ΠΠ°ΠΊΠ³ΠΈ ΠΠ°ΡΠΎΠ»ΡΠ΄, 2023, ΠΠ΅Π³Π΅Π½Π΄Π°ΡΠ½ΡΠ΅ ΠΊΡΠ»ΠΈΠ½Π°ΡΠ½ΡΠ΅ ΠΊΠ½ΠΈΠ³ΠΈ
ΠΡΠ° ΠΊΠ½ΠΈΠ³Π° ΠΈΡΡΠ»Π΅Π΄ΡΠ΅Ρ Π½Π°ΡΡΠ½ΡΠ΅ Π°ΡΠΏΠ΅ΠΊΡΡ ΠΊΡΠ»ΠΈΠ½Π°ΡΠΈΠΈ, ΠΎΠ±ΡΡΡΠ½ΡΡ, ΠΏΠΎΡΠ΅ΠΌΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΡΠ΅ ΠΈΠ½Π³ΡΠ΅Π΄ΠΈΠ΅Π½ΡΡ Π²Π΅Π΄ΡΡ ΡΠ΅Π±Ρ ΡΠ°ΠΊ, Π° Π½Π΅ ΠΈΠ½Π°ΡΠ΅. ΠΠ½Π° ΠΎΡΠ²Π΅ΡΠ°Π΅Ρ Π½Π° Π²ΠΎΠΏΡΠΎΡΡ ΠΎ ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²Π»Π΅Π½ΠΈΠΈ Ρ Π»Π΅Π±Π°, ΡΡΠ²ΠΎΠ΅Π½ΠΈΠΈ Π±ΠΎΠ±ΠΎΠ²ΡΡ ΠΈ ΠΏΠΎΡΠ΅ΠΌΠ½Π΅Π½ΠΈΠΈ ΡΡΡΠΊΡΠΎΠ². ΠΠ·Π΄Π°Π½ΠΈΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»ΡΠ΅Ρ ΡΠΎΠ±ΠΎΠΉ ΡΠ±ΠΎΡΠ½ΠΈΠΊ ΠΈΠ½ΡΠΎΡΠΌΠ°ΡΠΈΠΈ ΠΎΠ± ΠΈΠ½Π³ΡΠ΅Π΄ΠΈΠ΅Π½ΡΠ°Ρ , ΠΌΠ΅ΡΠΎΠ΄Π°Ρ ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²Π»Π΅Π½ΠΈΡ ΠΈ ΡΠ΄ΠΎΠ²ΠΎΠ»ΡΡΡΠ²ΠΈΠΈ ΠΎΡ Π΅Π΄Ρ.
Harold McGee, 2023, Legendary Culinary Books
This work delves into the science behind food and cooking, exploring the diversity of ingredients and the combinations of flavors. It addresses common culinary questions, such as the science of good bread, the digestibility of legumes, and why cut fruits darken. The book offers a comprehensive collection of information on ingredients, preparation methods, and the enjoyment of food.