do uzupełnienia - 12.01.2012
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FOR USE WITH AP LIFESTYLES. A MARCH 23, 2011 PHOTO.
This Wednesday, March 23, 2011 photo shows Nathan Myhrvold, author of "Modernist Cuisine: The Art and Science of Cooking," as he poses with books from the work at the Institute for Culinary Education in New York. The work traces the development of cooking from prehistoric spit-roasted meat and early agriculture to the seemingly magical foods of the modernists _ dishes that change temperature as you bite into them, gels that transform liquids into solids, edible dirt _ and then tells you how they're made. (AP Photo/Stephen Chernin)
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do uzupełnienia - 12.01.2012
2011-03-23
ASSOCIATED PRESS/East News
Associated Press
Stephen Chernin
AP11032314092
2,29MB
32cm x 25cm by 300dpi
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