drotner mouritsen jonas (75 risultati)

Paperback. Condizione: Good. Drotner Mouritsen, Jonas (illustratore). Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Oversized.

Condizione: New.

Paperback. Condizione: Acceptable. Drotner Mouritsen, Jonas (illustratore). Acceptable - This is a significantly damaged book. It should be considered a reading copy only. Please order this book only if you are interested in the content and not the condition. May be ex-library. PAPERBACK Standard-sized.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Very Good. Jonas Drotner Mouritsen and Tove Nyberg (illustratore). First American Edition, 1st printing. Thin, minor bumping/creasing along top edge of dustjacket and a 1/2" closed tear at front top corner (neatly scotch-taped on the interior), elsewise a bright, clean, tight copy with all text and illustrations clean/unmarked (Priced Accordingly). "Sushi Food For the Eye, the Body & the Soul" in a single volume, packed with anecdotes and illustrations, presents an insight into the art and science of sushi, one of the most successful translations of Asian food culture into modern globalized cuisine. It combines an overview of the origins and cultural history of sushi with background information on the gastroscience and health benefits associated with this marvelous food and practical advice on its preparation and enjoyment." PROLIFICALLY ILLUSTRATED in full color and black and white photography with accompanying descriptive captions. 330 pages. LBSW6.

PAP. Condizione: New. Drotner Mouritsen, Jonas (illustratore). New Book. Shipped from UK. Established seller since 2000.

Condizione: New. Drotner Mouritsen, Jonas (illustratore).

PAP. Condizione: New. Drotner Mouritsen, Jonas (illustratore). New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Drotner Mouritsen, Jonas (illustratore). Unread book in perfect condition.

Condizione: New. Drotner Mouritsen, Jonas (illustratore). Illustrator(s): Mouritsen, Jonas Drotner. Translator(s): Johansen, Mariela. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 280 pages, 84 colour illustrations. BIC Classification: JFCV; PN; TDCT; WB. Category: (P) Professional & Vocational. Dimension: 260 x 190. Weight in Grams: 454. . 2015. Reprint. Paperback. . . . .

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardcover. Condizione: Fine. No Jacket. Jonas Drotner Mouritsen (illustratore). Slight rub at tips of outside corners; nearly 3-in. edge of manufacturer's glue visible along spine cloth at edge of front board; otherwise, as new. Translation and adaptation to English by Mariela Johansen. 287 numbered pages. Decorated boards. Black cloth spine with green stamped lettering. 10.5 x 7 3/4 in.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Drotner Mouritsen, Jonas (illustratore). Illustrator(s): Mouritsen, Jonas Drotner. Translator(s): Johansen, Mariela. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 280 pages, 84 colour illustrations. BIC Classification: JFCV; PN; TDCT; WB. Category: (P) Professional & Vocational. Dimension: 260 x 190. Weight in Grams: 454. . 2015. Reprint. Paperback. . . . . Books ship from the US and Ireland.

Condizione: New. Drotner Mouritsen, Jonas (illustratore). In English.

Condizione: New. Drotner Mouritsen, Jonas (illustratore). pp. 280.

Paperback. Condizione: New. Drotner Mouritsen, Jonas (illustratore). In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Paperback. Condizione: new. Drotner Mouritsen, Jonas (illustratore). Paperback. In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbaek encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication. The West identifies four basic tastessour, sweet, salty, and bitter. Yet in East Asia, a fifth tasteumamihas entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condizione: New. Drotner Mouritsen, Jonas (illustratore). In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Condizione: New. Drotner Mouritsen, Jonas (illustratore).

Paperback. Condizione: New. Drotner Mouritsen, Jonas (illustratore).

Condizione: New. Drotner Mouritsen, Jonas (illustratore). pp. 280.

Condizione: Very Good. Drotner Mouritsen, Jonas (illustratore). Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Paperback. Condizione: Brand New. Drotner Mouritsen, Jonas (illustratore). reprint edition. 263 pages. 10.25x7.50x0.75 inches. In Stock.

Condizione: New. Brand New.

Condizione: As New. Drotner Mouritsen, Jonas (illustratore). Unread book in perfect condition.

Condizione: New. Mouritsen, Jonas Drotner (illustratore).

Paperback. Condizione: new. Mouritsen, Jonas Drotner (illustratore). Paperback. Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food. Plant-Forward Cuisine promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. It appeals to those interested in sustainable food systems and serves as a practical guide for transitioning to plant-rich diets without compromising on taste experience. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.