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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Evergreen Goodwill, Seattle, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: Good.
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Kitchen as a Laboratory Arts a
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Your Online Bookstore, Houston, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: Good.
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Hjalmar Bergman (Twayne's world authors series ; TWAS 356 : Sweden)
Da: WeSavings LLC, MONTGOMERY, TX, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. X-Library book. Standard wear to cover and typical library markings. No dust jacket. 100% Money Back Guarantee!!!
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press (edition Illustrated), 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Orphans Treasure Box, Champaign, IL, U.S.A.
Valutazione del venditore 4 su 5 stelle
hardcover. Condizione: Good. Ships quickly. Gift inscription on inside cover page. Mild to moderate shelf/reading wear. Orphans Treasure Box sells books to raise money for orphans and vulnerable kids.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Zoom Books East, Glendale Heights, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: like_new. Book is in like new condition with minimal signs of wear. Pages are clean and free from notes or highlighting. Dust cover is intact. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. 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 Standard-sized.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Good. 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 Standard-sized.
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The kitchen as laboratory
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Southampton Books, Sag Harbor, NY, U.S.A.
Valutazione del venditore 5 su 5 stelle
Prima edizione
Hardcover. Condizione: Like New. First Edition. First Edition, First Printing. Not price-clipped. Published by Columbia University Press, 2012. Octavo. Hardcover. Book is like new. Dust jacket is like new.100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, New York, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Da: Abacus Bookshop, Pittsford, NY, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: Fine copy in fine dust jacket. Illustrated (illustratore). Later prt. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten.
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Idioms: Structural and Psychological Perspectives
Lingua: Inglese
Editore: Lawrence Erlbaum Associates, 1995
ISBN 10: 0805815058 ISBN 13: 9780805815054
EUR 5,16
Spedizione EUR 15,69
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9780805815054.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 22,22
Spedizione EUR 2,27
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Hardback or Cased Book)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press 1/31/2012, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Da: BargainBookStores, Grand Rapids, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardback or Cased Book. Condizione: New. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Book.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: THE BOOK BROTHERS, CHATHAM, ON, Canada
Valutazione del venditore 4 su 5 stelle
EUR 19,24
Spedizione EUR 9,01
Spedito da Canada a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: As New. Condizione sovraccoperta: As New. As new copy. (see picture) 312 pages.Back center.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 26,67
Spedizione EUR 2,27
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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The Kitchen as Laboratory
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, US, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
EUR 30,09
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes.This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
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Idioms: Structural and Psychological Perspectives
Lingua: Inglese
Editore: Lawrence Erlbaum Associates, 1995
ISBN 10: 0805815058 ISBN 13: 9780805815054
Da: Zubal-Books, Since 1961, Cleveland, OH, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. vi, 329 pp., Hardcover, ex library, else text clean and binding tight. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country.
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The Kitchen as Laboratory
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 25,76
Spedizione EUR 5,79
Spedito da Regno Unito a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloPAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 29,81
Spedizione EUR 2,27
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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The Kitchen as Laboratory
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, US, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 32,16
Spedizione gratuita
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloPaperback. Condizione: New. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes.This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
-
The Kitchen as Laboratory
Libro 44 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
