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An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.
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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.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: -OnTimeBooks-, Phoenix, AZ, U.S.A.
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Condizione: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if youâre not satisfied with purchase please return item for full refund. Ships USPS Media Mail. Codice articolo OTV.0778802051.VG
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The Science of Good Food : The Ultimate Reference on How Cooking Works
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Rose Incorporated, Robert, 2008
ISBN 10: 0778802051
ISBN 13: 9780778802051
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The Science of Good Food: The Ultimate Reference on How Cooking Works
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Condizione: Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Codice articolo 00076640717
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: London Bridge Books, London, Regno Unito
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hardcover. Condizione: Good. Codice articolo 0778802051-3-33246847
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: New Legacy Books, Annandale, NJ, U.S.A.
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Condizione: Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations! Codice articolo 5FSZKH000K84_ns
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Editore:
Robert Rose, Ontario, CA, 2008
ISBN 10: 0778802051
ISBN 13: 9780778802051
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Da: Rose's Books IOBA, Harwich Port, MA, U.S.A.
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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
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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 2 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
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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
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Hardcover. Condizione: New. Codice articolo QCAV--0214
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: Toscana Books, AUSTIN, TX, U.S.A.
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Hardcover. Condizione: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Codice articolo Scanned0778802051
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Da: Revaluation Books, Exeter, Regno Unito
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Hardcover. Condizione: Brand New. 576 pages. 10.60x7.70x1.50 inches. In Stock. Codice articolo 0778802051
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