9780241229781 - the science of cooking: every question answered to perfect your cooking di n/a (32 risultati)
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 29,50
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 6 disponibili
Condizione: New.
Lingua: Inglese
Editore: DK, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 22,39
EUR 9,22 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: New.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 29,82
EUR 2,32 spedizioneSpedito in U.S.A.Quantità: 6 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: DK, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 20,91
EUR 10,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 1 disponibili
Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 25,79
EUR 8,95 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 15 disponibili
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,48
Spedizione gratuitaSpedito in U.S.A.Quantità: 2 disponibili
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,77
Spedizione gratuitaSpedito in U.S.A.Quantità: 5 disponibili
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,77
Spedizione gratuitaSpedito in U.S.A.Quantità: 20 disponibili
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,77
Spedizione gratuitaSpedito in U.S.A.Quantità: 2 disponibili
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 37,76
Spedizione gratuitaSpedito in U.S.A.Quantità: 2 disponibili
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 38,87
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every timeMaster the science behind every perfect dish.Which vegetables should you eat raw? How do you make the perfect poached egg? Should you ke…ep your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types frommeat, poultry and seafood to grains, vegetables, and herbs.Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Penguin Books, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 31,69
EUR 7,62 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: DK, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 21,43
EUR 18,17 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
hardcover. Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 41,00
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 14 disponibili
Hardback. Condizione: New. It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succu…lent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 26,97
EUR 14,05 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Lingua: Inglese
Editore: DK -, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 22,66
EUR 18,17 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 18 disponibili
Hardcover. Condizione: New.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,37
EUR 17,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
Condizione: New.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 27,04
EUR 17,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Penguin Books, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 34,98
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New.
Lingua: Inglese
Editore: DK, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,10
EUR 17,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 01 edition. 256 pages. 10.28x8.58x1.18 inches. In Stock.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succu…lent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too! 256 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermaniaRheinberg-Buch Andreas Meier eK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succu…lent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too! 256 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Wegmann1855, Zwiesel, GermaniaWegmann1855
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 25,95 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succu…lent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,46
EUR 32,50 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every timeMaster the science behind every perfect dish.Which vegetables should you eat raw? How do you make the perfect poached egg? Should you ke…ep your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types frommeat, poultry and seafood to grains, vegetables, and herbs.Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, London, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,36
EUR 43,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every timeMaster the science behind every perfect dish.Which vegetables should you eat raw? How do you make the perfect poached egg? Should you ke…ep your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types frommeat, poultry and seafood to grains, vegetables, and herbs.Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Lingua: Inglese
Editore: Penguin Random House, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: Speedyhen, Hertfordshire, Regno UnitoSpeedyhen
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,43
EUR 48,08 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: NEW.
Lingua: Inglese
Editore: Dorling Kindersley UK, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 26,18
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. It s time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to r.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succu…lent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!Petersen Buchimport GmbH, Weidestraße 122 a, 22083 Hamburg 256 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 27,25
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. The Science of Cooking | Every Question Answered to Perfect your Cooking | Stuart Farrimond | Buch | The Science of Food | 256 S. | Englisch | 2017 | Dorling Kindersley Ltd. | EAN 9780241229781 | Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, 22083 Hamburg, gpsr[at]p…etersen-buchimport[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Libro 1 di 7. Libro 1 di 7 - The Science of Food
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,00
EUR 66,60 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware - It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succ…ulent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.
