Mouritsen jonas drotner (106 risultati)
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: St Vincent de Paul of Lane County, Eugene, OR, U.S.A.St Vincent de Paul of Lane County
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EUR 12,11
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Condizione: Acceptable. PLEASE NOTE: FORMER LIBRARY COPY, MAY HAVE STICKERS AND INDENTIFYING STAMPS AND/OR MARKERS ON IT BUT BOOK REMAINS IN ACCEPTABLE READING CONDITION. Former Library book. hardcover 100% of proceeds go to charity! Acceptable reading copy with obvious signs of use, wear, and/or cosmetic issues. Item is complet…e and remains readable despite notable condition issues. Drotner Mouritsen, Jonas (illustratore).
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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EUR 18,54
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Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Drotner Mouritsen, Jonas (illust…ratore).
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Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Goodwill of Silicon Valley, SAN JOSE, CA, U.S.A.Goodwill of Silicon Valley
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EUR 16,69
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Condizione: good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear. Drotner Mouritsen, Jonas (illust…ratore).
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 21,65
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.Midtown Scholar Bookstore
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EUR 18,69
EUR 5,27 spedizioneSpedito in U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Acceptable. 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. Drotner Mouritsen, Jonas (illustratore).
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Da: Frank J. Raucci, Bookseller, Wallingford, CT, U.S.A.Frank J. Raucci, Bookseller
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EUR 19,92
EUR 4,39 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Very Good. 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/unmark…ed (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. Jonas Drotner Mouritsen and Tove Nyberg (illustratore).
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 24,38
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 34,50
EUR 6,87 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustratore).
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Umami : Unlocking the Secrets of the Fifth Taste
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 40,24
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Condizione: New. Drotner Mouritsen, Jonas (illustratore).
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 43,13
Spedizione gratuitaSpedito in U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustratore).
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 33,09
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Condizione: New. 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 Gra…ms: 454. . 2015. Reprint. Paperback. . . . . Drotner Mouritsen, Jonas (illustratore).
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Umami : Unlocking the Secrets of the Fifth Taste
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 42,25
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Condizione: As New. Unread book in perfect condition. Drotner Mouritsen, Jonas (illustratore).
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Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 26,49
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Condizione: New.
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Seaweeds : Edible, Available & Sustainable
Mouritsen, Ole G.; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 43,29
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Condizione: As New. Unread book in perfect condition.
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Lingua: Inglese
Editore: Columbia University Press, US, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 47,69
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 13 disponibili
Paperback. Condizione: New. 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 t…hat 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. Drotner Mouritsen, Jonas (illustratore).
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 45,33
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Condizione: New. Drotner Mouritsen, Jonas (illustratore).
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 47,73
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustratore).
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Seaweeds : Edible, Available & Sustainable
Mouritsen, Ole G.; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 46,52
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Condizione: New.
Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 30,99
EUR 17,57 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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Lingua: Inglese
Editore: The University of Chicago Press, Chicago, London, 2013
- Rilegato
Da: The Green Arcade, San Francisco, CA, U.S.A.The Green Arcade
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Ottimo
EUR 45,27
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Hardcover. Condizione: Fine. No Jacket. 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 letteri…ng. 10.5 x 7 3/4 in. Jonas Drotner Mouritsen (illustratore).
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 40,42
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Condizione: New. 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 Gra…ms: 454. . 2015. Reprint. Paperback. . . . . Books ship from the US and Ireland. Drotner Mouritsen, Jonas (illustratore).
- Rilegato
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 44,64
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustratore).
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Lingua: Inglese
Editore: Columbia University Press, US, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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EUR 51,23
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New. 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 t…hat 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. Drotner Mouritsen, Jonas (illustratore).
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 39,05
EUR 11,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Drotner Mouritsen, Jonas (illustratore).
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 50,37
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: As New. Unread book in perfect condition. Drotner Mouritsen, Jonas (illustratore).
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 45,28
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Condizione: New. pp. 280. Drotner Mouritsen, Jonas (illustratore).
Plant-forward Cuisine : Basic Concepts and Practical Applications
Mouritsen, Ole G.; Styrbaek, Klavs; Johansen, Mariela; Mouritsen, Jonas Drotner
Lingua: Inglese
Editore: Routledge, 2024
Serie: Libro 56 di 57 - Routledge Studies in Food, Society and the Environment
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 52,78
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Condizione: New. Mouritsen, Jonas Drotner (illustratore).
- Altre immagini
Umami : Unlocking the Secrets of the Fifth Taste
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
Lingua: Inglese
Editore: Columbia University Press, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 37,15
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Condizione: New. Drotner Mouritsen, Jonas (illustratore).
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Lingua: Inglese
Editore: Columbia University Press, New York, 2015
Serie: Libro 24 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 55,46
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. 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 i…mpression 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. Drotner Mouritsen, Jonas (illustratore).
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- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 56,14
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Hardback. Condizione: New. Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consume roe both…as a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.Roe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a green cuisine. Roe is rich in both healthy nutrients and delicious umami taste in addition to providing both crunchy and creamy textures. Roe can therefore be used as a food and as a condiment in many dishes. Roe can be caviar, but roe is much more than roe from sturgeon. The book highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon and herring as well as crab, shrimp, octopus and snails. It also deals with caviar substitutes made from fish meat and seaweeds.The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. This is the joint work of a gastrophysicist and a chef who together have ventured into the kitchen to learn about the wonders of roe by experimenting, tasting and cooking with roe. The driving force for the collaboration has been curiosity and an interest in combining scientific insight with craft and culinary innovation and conveying the lessons thereof to a broader audience. Drotner Mouritsen, Jonas (illustratore).
