Sinossi
An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
David Joachim has written, edited or collaborated on more than 25 cookbooks. His book The Food Substitutions Bible was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks, including 2500 Recipes, and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). He lives in Philadelphia.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Altre edizioni note dello stesso titolo
Risultati della ricerca per The Science of Good Food: The Ultimate Reference on...
Immagini fornite dal venditore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: Zoom Books East, Glendale Heights, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Codice articolo ZEV.0778802051.G
Compra usato
EUR 19,29
Spedizione gratuita
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Immagini fornite dal venditore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: Goodwill Books, Hillsboro, OR, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Signs of wear and consistent use. Codice articolo GICWV.0778802051.G
Compra usato
EUR 16,05
Spedizione EUR 3,40
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 2 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0778802051I4N00
Compra usato
EUR 19,53
Spedizione gratuita
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0778802051I4N00
Compra usato
EUR 19,53
Spedizione gratuita
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works Joachim, David; Schloss, Andrew and Handel Ph.D., A. Philip
Da: Aragon Books Canada, OTTAWA, ON, Canada
Valutazione del venditore 3 su 5 stelle
Hardcover. Condizione: New. Codice articolo QCAV--0214
Compra nuovo
EUR 38,66
Spedizione EUR 19,62
Spedito da Canada a U.S.A.
Spedito da Canada a U.S.A.
Quantità: 1 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: WorldofBooks, Goring-By-Sea, WS, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR014724362
Compra usato
EUR 53,68
Spedizione EUR 6,70
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Editore:
Robert Rose, Ontario, CA, 2008
ISBN 10: 0778802051
ISBN 13: 9780778802051
Nuovo
Rilegato
Prima edizione
Da: Rose's Books IOBA, Harwich Port, MA, U.S.A.
Valutazione del venditore 1 su 5 stelle
Pictorial Cover. Condizione: New. First Edition, First Printing. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard. This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."-Publishers Weekly. No dust jacket as issued. New. Size: 4to - over 9¾" - 12" tall. Codice articolo 020865
Compra nuovo
EUR 58,87
Spedizione EUR 5,12
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Editore:
Robert Rose, Ontario, CA, 2008
ISBN 10: 0778802051
ISBN 13: 9780778802051
Nuovo
Rilegato
Prima edizione
Da: Rose's Books IOBA, Harwich Port, MA, U.S.A.
Valutazione del venditore 1 su 5 stelle
Pictorial Cover. Condizione: New. First Edition, First Printing. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard. This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."-Publishers Weekly. No dust jacket as issued. New. Codice articolo EM-B1235-03
Compra nuovo
EUR 58,87
Spedizione EUR 5,12
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Foto dell'editore
The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Brand New. 576 pages. 10.60x7.70x1.50 inches. In Stock. Codice articolo 0778802051
Compra nuovo
EUR 78,37
Spedizione EUR 23,10
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili