9780231153447 - the kitchen as laboratory: reflections on the science of food and cooking (33 risultati)
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Lingua: Inglese
Editore: Columbia University Press 2012
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hardcover. Condizione: Good.
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Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Lingua: Inglese
Editore: Columbia University Press (edition Illustrated) 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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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.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Orphans Treasure Box, Champaign, IL, U.S.A.Orphans Treasure Box
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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.
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Zoom Books East, Glendale Heights, IL, U.S.A.Zoom Books East
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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.
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 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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Hardcover. Condizione: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 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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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.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: tttkelly1, Fresno, TX, U.S.A.tttkelly1
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hardcover. Condizione: Very Good. Hardcover Book.
Altre immaginiLingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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- Prima edizione
Da: Southampton Books, Sag Harbor, NY, U.S.A.Southampton Books
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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 que…stions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.
Lingua: Inglese
Editore: Columbia University Press, New York 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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hardcover. Condizione: Fine copy in fine dust jacket. Later prt. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten. Illustrated (illustratore).
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press 1/31/2012 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Hardback or Cased Book. Condizione: New. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Book.
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: THE BOOK BROTHERS, CHATHAM, ON, CanadaTHE BOOK BROTHERS
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Hardcover. Condizione: As New. Condizione sovraccoperta: As New. As new copy. (see picture) 312 pages.Back center.
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 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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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, US 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 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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Hardback. 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.
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 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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Lingua: Inglese
Editore: Columbia University Press, US 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Hardback. 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.
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 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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Condizione: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy… into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . .
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy… into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . . Books ship from the US and Ireland.
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: New.
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Lingua: Inglese
Editore: Columbia University Press 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 33,17
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia Univ Pr 2011
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. unknown edition. 336 pages. 9.50x6.50x0.75 inches. In Stock.
Lingua: Inglese
Editore: Columbia University Press, USA 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Anytime Books, London, , Regno UnitoAnytime Books
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EUR 23,88
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Hardcover. Condizione: Fine. Condizione sovraccoperta: Near Fine. Excellent collection of essays on the physics and chemistry of cooking. pp.xx.312. Illus. DW in archival sleeve.
Lingua: Inglese
Editore: Columbia University Press, US 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
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Hardback. 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.
Lingua: Inglese
Editore: COLUMBIA UNIV PR 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: moluna, Greven, , Germaniamoluna
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Condizione: New. Über den AutorEdited by Cesar Vega, Job Ubbink, and Erik van der LindenInhaltsverzeichnisAcknowledgmentsIntroduction: The Case for Science Inspired by the Kitchen, by Cesar Vega, Job Ubbink, and Erik van .
Lingua: Inglese
Editore: Columbia University Press Jan 2012 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Libro 44 di 53. Libro 44 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 39,49
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Buch. Condizione: Neu. Neuware - Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks… put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, these essays cover a range of creations and their history and culture.
