9780231164863 - note-by-note cooking: the future of food di this, herve (27 risultati)
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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EUR 5,81
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Hardcover. Condizione: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Wonder Book, Frederick, MD, U.S.A.Wonder Book
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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.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 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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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, 2014
Serie: Libro 38 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
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
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: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: HPB-Emerald, Dallas, TX, U.S.A.HPB-Emerald
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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, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Lingua: Inglese
Editore: -, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: AwesomeBooks, Wallingford, Regno UnitoAwesomeBooks
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EUR 7,30
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Hardcover. Condizione: Very Good. 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) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited si…gns 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: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 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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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.
Lingua: Inglese
Editore: - -, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Bahamut Media, Reading, Regno UnitoBahamut Media
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Hardcover. Condizione: Very Good. 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 ar…e not satisfied. See all our books here, order more than 1 book and get discounted shipping.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Sell Books, Elland, YORKS, Regno UnitoSell Books
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hardcover. 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.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Shakespeare Book House, Rockford, IL, U.S.A.Shakespeare Book House
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Condizione: new.
Lingua: Inglese
Editore: Columbia University Press, US, 2014
Serie: Libro 38 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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Hardback. 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 cit…rus; 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.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: GoldBooks, Denver, CO, U.S.A.GoldBooks
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Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.
Lingua: Francese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Your Online Bookstore, Houston, TX, U.S.A.Your Online Bookstore
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hardcover. Condizione: New.
Lingua: Francese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: GridFreed, San Diego, CA, U.S.A.GridFreed
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hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 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. 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 Gra…ms: 480. . 2014. Tra. Hardcover. . . . .
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 28,77
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Condizione: New. pp. 272 20 Illus. (Col.).
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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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 Gra…ms: 480. . 2014. Tra. Hardcover. . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: Columbia Univ Pr, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 28,33
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Hardcover. Condizione: Brand New. translation edition. 255 pages. 8.25x6.50x1.00 inches. In Stock.
Lingua: Inglese
Editore: Columbia University Press 2014-10-24, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 24,90
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Hardcover. Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 272 Index.
Lingua: Inglese
Editore: Columbia University Press, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 27,60
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Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
Lingua: Inglese
Editore: SP Columbia UP, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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- Edizione Internazionale
Da: UK BOOKS STORE, London, LONDO, Regno UnitoUK BOOKS STORE
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EUR 60,35
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Condizione: 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 t…he Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Lingua: Inglese
Editore: Columbia University Press, US, 2014
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Rilegato
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
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EUR 26,00
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Hardback. 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 cit…rus; 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.
