Sharon croxford (41 risultati)

Condizione: good. Used - Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.…

paperback. Condizione: Good. Contents are tight and clean.

paperback. Condizione: Fine.

Paperback. Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 424.

Soft cover. Condizione: New. SAMANCI, OZGE - SHARON CROXFORD XIX. yuzyil Istanbul mutfagi. Ozgun recteler esliginde. Istanbul: Medyatik Yayinlari, 2006. 4to., 178 p., color ills. Paperback. New ISBN: 9789759185084 CATALOG: Cookery KEYWORDS: Turkish cuisine Nutrition Recipes Ottoman cuisine Cook book Hem gastronomi hem de tarih tutkunlari icin yeni ve lezzetli bir bakis acisi. Gunumuze uyarlanmis tariflerle. Tarifler 1844 ve 1900 yillari arasinda Istanbul'da yayimlanan Melceu't-Tabbahin, Ev Kadini, Yeni Yemek Kitabi ve Ascibasi gibi Osmanlica yemek kitaplarindan secildi. Okuyucunun kendi yorumunu katabilmesi icin, detayli bir calismayla tekrar kaleme alinan recetelerin ozgun hallerine de yer verildi. Kitapta XIX. yuzyil Istanbul mutfaginin en temel lezzetlerini yansitan meze, corba, ekmek-borek, kebap, yahni, kulbasti, kofte, dolma, sebze yemegi, serbetli-sutlu-meyveli tatli, hosaf, surup ve serbet tarifleri yer aliyor. Bu tarifler, XIX. yuzyil Istanbul mutfaginin genel ozelliklerini anlatan giris yazisi ve tariflerin uygulanmasina yardimci olabilecek pisirme teknikleri-onerileriyle birlikte sunuluyor. Recetelerin tumu Osmanli sarayi mutfak kulturu ve XIX. yuzyil Istanbul mutfagi uzerine uzun yillardan beri calisan yemek tarihcisi Ozge Samanci'yla Avustralyali sef ve beslenme uzmani Sharon Croxford tarafindan Istanbul Yemek Atolyesi'nde denendi.…

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 424.

Condizione: New.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Paperback. Condizione: Brand New. 408 pages. 9.00x7.00x1.50 inches. In Stock.

Taschenbuch. Condizione: Neu. Neuware - Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals.'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology.'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science.…

Einband - flex.(Paperback). Condizione: New. SHARON CROXFORD is an accredited practising dietitian and senior academic at La Trobe University. She was co-editor of Food and Nutrition Throughout Life. EMMA STIRLING is an accredited practising dietitian and academic at La Trobe University.

Taschenbuch. Condizione: Neu. Neuware - A comprehensive introduction to optimum nutrition across the lifespan and for specific populations including Indigenous groups, sports people and the disadvantaged.

hardcover. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Hardcover. Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: New.

Condizione: New.

Condizione: New.