9780231164870 - note-by-note cooking: the future of food di this, hervé (27 risultati)
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Fables Books, Goshen, IN, U.S.A.Fables Books
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EUR 5,47
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Condizione: very_good. Some light shelf, storage or usage wear present. The interior appears unmarked and the binding is tight. Pictures available upon request. Individually inspected by Shadow. Thanks for supporting an independent bookseller.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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EUR 8,13
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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: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.Midtown Scholar Bookstore
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EUR 3,52
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Paperback. 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, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.Midtown Scholar Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 3,74
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Paperback. 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, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 13,11
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press 11/15/2016, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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EUR 15,45
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Paperback or Softback. Condizione: New. Note-By-Note Cooking: The Future of Food. Book.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 14,24
EUR 2,26 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: California Books, Miami, FL, U.S.A.California Books
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EUR 17,65
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Columbia University Press, US, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 20,88
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Paperback. 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 ci…trus; 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, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 18,51
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Columbia University Press, New York, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 27,15
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Paperback. Condizione: new. Paperback. 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. The visionary food chemist surveys a vast new world of flavor. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 21,01
EUR 5,50 spedizioneSpedito da Italia a U.S.A.Quantità: 13 disponibili
Condizione: new.
Lingua: Inglese
Editore: Columbia University Press, 2017
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 18,09
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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 color illustrations. BIC Classification: TDCT; WB. Category: (P) Professional & Vocational. Dimension: 150 x 198 x 18. Weight in Grams: 350…. . 2016. Reprint. Paperback. . . . .
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 21,31
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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 color illustrations. BIC Classification: TDCT; WB. Category: (P) Professional & Vocational. Dimension: 150 x 198 x 18. Weight in Grams: 350…. . 2016. Reprint. Paperback. . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 24,37
EUR 7,57 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 272.
Lingua: Inglese
Editore: Columbia Univ Pr, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 20,49
EUR 11,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. reprint edition. 255 pages. 8.00x5.75x0.75 inches. In Stock.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 18,50
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press 2016-12-20, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 18,00
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Paperback. Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 20,58
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 35,95
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 272.
Lingua: Inglese
Editore: Columbia University Press, 2017
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: moluna, Greven, Germaniamoluna
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EUR 19,34
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Condizione: New.
Lingua: Inglese
Editore: Columbia University Press, New York, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 43,37
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Paperback. Condizione: new. Paperback. 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. The visionary food chemist surveys a vast new world of flavor. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Lingua: Inglese
Editore: Columbia University Press Dez 2016, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 22,63
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Taschenbuch. Condizione: Neu. Neuware - 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. Hervé 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, US, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
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EUR 18,55
EUR 75,72 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 7 disponibili
Paperback. 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 ci…trus; 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 Univ Pr, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 20,40
EUR 11,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. reprint edition. 255 pages. 8.00x5.75x0.75 inches. In Stock. This item is printed on demand.
Lingua: Inglese
Editore: Columbia University Press, 2016
Serie: Libro 38 di 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Brossura
- Print on Demand
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 22,22
EUR 18,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
