9780231141703 - kitchen mysteries: revealing the science of cooking di this, herve (42 risultati)
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
Lingua: Inglese
Editore: Columbia University Press (edition ), 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: BooksRun, Philadelphia, PA, U.S.A.BooksRun
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EUR 4,99
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Hardcover. Condizione: Very Good. 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.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Half Price Books Inc., Dallas, TX, U.S.A.Half Price Books Inc.
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EUR 2,64
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hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 5,82
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Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
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Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: ThriftBooks-Reno, Reno, NV, U.S.A.ThriftBooks-Reno
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 5,82
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Hardcover. Condizione: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.Midtown Scholar Bookstore
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EUR 2,31
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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.
Lingua: Inglese
Editore: -, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: AwesomeBooks, Wallingford, Regno UnitoAwesomeBooks
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EUR 3,68
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Hardcover. Condizione: Very Good. Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History): Revealing the Science of Cooking This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages… are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
Lingua: Francese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Orion Tech, Kingwood, TX, U.S.A.Orion Tech
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EUR 4,74
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hardcover. Condizione: Good.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Magers and Quinn Booksellers, Minneapolis, MN, U.S.A.Magers and Quinn Booksellers
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EUR 5,72
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hardcover. Condizione: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: WeBuyBooks, Rossendale, LANCS, Regno UnitoWeBuyBooks
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EUR 1,60
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hardcover. Condizione: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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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.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: WorldofBooks, Goring-By-Sea, WS, Regno UnitoWorldofBooks
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EUR 3,88
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Hardback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Better World Books Ltd, Dunfermline, Regno UnitoBetter World Books Ltd
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EUR 5,57
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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.
Lingua: Inglese
Editore: Columbia University Press, New York, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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- Prima edizione
Da: Abacus Bookshop, Pittsford, NY, U.S.A.Abacus Bookshop
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Ottimo
EUR 8,81
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hardcover. Condizione: Fine copy in fine dust jacket. 1st. 8vo, 220 pp., Translated by Jody Gladding., Arts and Traditions of the Table: Perspectives on Culinary History series.
Lingua: Inglese
Editore: Columbia University Press, new york, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: cookbookjj, Pasadena, CA, U.S.A.cookbookjj
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EUR 10,57
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Hardcover. Condizione: Very Good. Condizione sovraccoperta: very good. 023114170X VERY GOOD very good dj.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Captain Friendly, Portland, OR, U.S.A.Captain Friendly
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 11,06
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Condizione: As New. The book is in wonderful New condition. Decorated silver guilt lettering on orange cloth. The dust cover is in good condition with mild scratching.
Lingua: Inglese
Editore: Columbia University Press 09/11/2007, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Bahamut Media, Reading, Regno UnitoBahamut Media
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EUR 12,00
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Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 18,10
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 18,10
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, US, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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EUR 21,11
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Hardback. Condizione: New. An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has… changed the way food is approached and prepared all over the world. In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sauteing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients.Herve then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: California Books, Miami, FL, U.S.A.California Books
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EUR 21,15
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
- Prima edizione
Da: Stock & Trade LLC, Portland, OR, U.S.A.Stock & Trade LLC
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 19,83
EUR 3,85 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Very Good. First Edition. A nice hardcover with a crisp dust jacket, a tight binding and an unmarked text.First edition, with a full number line.From a private smoke free collection. Shipping within 24 hours, tracking number and delivery Confirmation.
Lingua: Inglese
Editore: Columbia Univ Pr, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 7,04
EUR 17,10 spedizioneSpedito da Canada a U.S.A.Quantità: 1 disponibili
hardcover. Condizione: Very Good.
Lingua: Inglese
Editore: Columbia University Press, US, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 25,82
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has… changed the way food is approached and prepared all over the world. In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sauteing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients.Herve then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook.
Lingua: Inglese
Editore: Columbia University Press 11/1/2007, 2007
Serie: Libro 43 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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EUR 26,45
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Hardback or Cased Book. Condizione: New. Kitchen Mysteries: Revealing the Science of Cooking. Book.
