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9780231164863 - Note-by-Note Cooking: The Future of Food di This, Herve (28 risultati)
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press (edition Illustrated), 2014
ISBN 10: 0231164866 ISBN 13: 9780231164863
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
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.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Wonder Book, Frederick, MD, U.S.A.
Membro dell'associazione: ABAA ILAB
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
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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.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
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.
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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!
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
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Hardcover. Condizione: Acceptable. HARDCOVER 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. Standard-sized.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: WorldofBooks, Goring-By-Sea, WS, Regno Unito
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EUR 13,78
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Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. 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.
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Note-By-Note Cooking: The Future of Food (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Sell Books, Elland, YORKS, Regno Unito
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Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrellohardcover. Condizione: Very Good. Most of our very good books have only minor imperfections such as shelf wear consistent with a new book that's sat on a bookshop shelf for a year or two. Occasionally we may miss other minor imperfections as we have to grade books at speed. Our books are dispatched from a Yorkshire former cotton mill. We list via barcode/ISBN so please note that the images are stock images and may not be the exact copy you receive, furthermore the details about edition and year might not be accurate as many publishers reuse the same ISBN for multiple editions and as we simply scan a barcode or enter an ISBN we do not check the validity of the edition data when listing. If you're looking for an exact edition please don't order (at least not without checking with us first, although we don't always have time to check). We aim to dispatch prompty, the service used will depend on order value and book size. We can ship to most countries, see our shipping policies. Payment is via Abe only.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Francese
Editore: Columbia University Press, 2014
ISBN 10: 0231164866 ISBN 13: 9780231164863
Da: Your Online Bookstore, Houston, TX, U.S.A.
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hardcover. Condizione: New.
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Note-by-Note Cooking : The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: New.
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Note-by-Note Cooking
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: PBShop.store US, Wood Dale, IL, U.S.A.
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Note-by-Note Cooking : The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: As New. Unread book in perfect condition.
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Note-by-Note Cooking
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, US, 2014
ISBN 10: 0231164866 ISBN 13: 9780231164863
Da: Rarewaves.com USA, London, LONDO, Regno Unito
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardback. Condizione: New. Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends.Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
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Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.
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Note-by-Note Cooking
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: PBShop.store UK, Fairford, GLOS, Regno Unito
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Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Francese
Editore: Columbia University Press, 2014
ISBN 10: 0231164866 ISBN 13: 9780231164863
hardcover. Condizione: New. In shrink wrap. Looks like an interesting title!
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Note-by-Note Cooking: The Future of Food (eng)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Brook Bookstore On Demand, Napoli, NA, Italia
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Spedito da Italia a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: new.
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Note-by-Note Cooking: The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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EUR 23,72
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Spedito da Irlanda a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: New. Translation of: La cuisine note a note. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 272 pages, 20 colour plates, 43 figures. BIC Classification: PNR; TDCT. Category: (P) Professional & Vocational. Dimension: 163 x 205 x 23. Weight in Grams: 480. . 2014. Tra. Hardcover. . . . .
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Note-by-Note Cooking
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 29,41
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Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New. pp. 272 20 Illus. (Col.).
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Note-by-Note Cooking: The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Kennys Bookstore, Olney, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. Translation of: La cuisine note a note. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 272 pages, 20 colour plates, 43 figures. BIC Classification: PNR; TDCT. Category: (P) Professional & Vocational. Dimension: 163 x 205 x 23. Weight in Grams: 480. . 2014. Tra. Hardcover. . . . . Books ship from the US and Ireland.
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NotebyNote Cooking The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Revaluation Books, Exeter, Regno Unito
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. translation edition. 255 pages. 8.25x6.50x1.00 inches. In Stock.
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Note-by-Note Cooking : The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPricesUK, Woodford Green, Regno Unito
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Aggiungi al carrelloCondizione: New.
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Note-By-Note Cooking: The Future of Food (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press 2014-10-24, 2014
ISBN 10: 0231164866 ISBN 13: 9780231164863
Da: Chiron Media, Wallingford, Regno Unito
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Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloHardcover. Condizione: New.
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Note-by-Note Cooking : The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 26,75
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Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Note-by-Note Cooking
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 272 Index.
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Note-by-Note Cooking: The Future of Food
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: THE SAINT BOOKSTORE, Southport, Regno Unito
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Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Edizione InternazionaleNOTE BY NOTE COOKING THE FUTURE OF FOOD (HB 2014)
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: UK BOOKS STORE, London, LONDO, Regno Unito
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EUR 60,42
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Aggiungi al carrelloCondizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Note-by-Note Cooking
Libro 38 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, US, 2014
ISBN 10: 0231164866 ISBN 13: 9780231164863
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 25,90
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardback. Condizione: New. Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends.Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
