Peter klosse (47 risultati)

Hardcover gebonden boek, met stofomslag, met recepten en foto's in kleur, in goede staat. Please see description or ask for photos.

Condizione: Good. Originele zwarte linnen band, stofomslag, geà llustreerd met foto's in kleur en z/w, groot 4to.

Softcover. Condizione: As New. Leichte Kratzer / Abnutzungen / Druckstellen.

Hardcover met stofomslag, 30 cm, 192 pp. Ills.: kleurenillustraties. De vier seizoenen van de Echoput. Cond.: goed / good. ISBN: 9051215401.

Hardcover met stofomslag. 238 pagina's. Nieuwstaat. Na het verschijnen van 'Smaak'* en 'Smaakstijlen'** kreeg Klosse van de Universiteit van Maastricht de gelegenheid om in de vorm van een promotieonderzoek het denken over smaakstijlen te verfijnen en uit te werken. Die extra informatie en nieuwe inzichten werden voor een deel opgenomen in dit Proefboek dat is opgezet als een praktisch hulpmiddel voor het leren classificeren en benoemen van smaken en het combineren van gerechten en wijnen. Klosse bespreekt kritisch de Franse wijnclassificaties. Wijnetiketten zijn niet echt meer informatief: de smaakprofielen van wijnen zijn in de loop der jaren veranderd, mede door een gewijzigde consumentensmaak en ook door nieuwe ontwikkelingen in vinificatie. Dat betekent proeven en vergelijken om goede combinaties te vinden. Klosse pleit ook voor een herwaardering van de burgerkeuken en behandelt diverse aspecten van o.m. bereidingstechnieken die smaak beïnvloeden, mede aan de hand van recepten. Tot slot een begrippenlijst, literatuuropgave en een alfabetisch register. Voor culinaire opleidingen en gastronomen een belangwekkend boek. 777g.…

Condizione: Very Good. Jansen, A.M. (illustratore).

Hardcover, 29 cm, 28 pp. Ills.: kleurenillustraties. Cond.: zeer goed / very good. ISBN: 9789048826810.

Hardcover. Condizione: Fair. Leichte Gebrauchsspuren; Leichte Verschmutzung / Farbtonveränderung; Einriss über 1 cm. This book presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. Gastronomy is defined as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses . gastronomy is presented as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's ground-breaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. Food and beverages are also examined from a flavor standpoint, including the effects of ingredients and techniques that are used, and guidelines for matching food and beverages are given. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. --taken from back cover.…

Condizione: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Condizione: Very Good.

Condizione: Very Good.

Hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: New.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New. . 2013. 1st Edition. Hardcover. . . . .

Condizione: New. pp. 352 1st Edition.

Condizione: NEW.

Tirion Culinair, 2002 Gebonden, hardcover met stofwikkel, 128pp., 20.5x27.5cm., ills. in kleur, in zeer goede staat (stofwikkel met zeer lichte gebruikssporen). ISBN 9789043904063. Restaurant De Echoput is gelegen midden in de kroondomeinen van paleis Het Loo op de Veluwe. Het staat bekent om zijn bijzondere gerechten van wild en paddenstoelen; producten die puur, eerlijk, smakelijk en bijzonder zijn. in dit mooi geïllustreerde boek is een tachtigtal smakelijke gerechten opgenomen die stap voor stap beschreven zijn met ingrediënten die vooral goed verkrijgbaar zijn.…

Condizione: New. In English.

Condizione: New.

Condizione: New. pp. 352.

Paperback. Condizione: New. The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.…

Condizione: New. Peter Klosse, Ph.D., is a professor of gastronomy at Hotel Management School Maastricht, the Netherlands, and owner of a Michelin-starred restaurant at the gastronomic five-star hotel in Apeldoorn. He founded the Academy for Gastronomy i.

Hardcover. Condizione: Fine. Leichte Gebrauchsspuren; Einriss bis 1 cm. Het leren herkennen en benoemen van smaken aan de hand van een betrouwbaar classificatiesysteem waardoor goede recepturen en uitgebalanceerde spijs-wijncombinaties kunnen worden gemaakt.