9780393634921 - science and cooking: physics meets food, from homemade to haute cuisine di brenner, michael; srensen, pia; weitz, david (33 risultati)
- Rilegato
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 12,54
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Da: HPB-Red, Dallas, TX, U.S.A.HPB-Red
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 9,24
EUR 3,21 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
hardcover. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
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Da: Bellwetherbooks, McKeesport, PA, U.S.A.Bellwetherbooks
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Buono
EUR 9,34
EUR 3,38 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
hardcover. Condizione: Good. Bruise/tear to cover.
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Da: More Than Words, Waltham, MA, U.S.A.More Than Words
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 9,35
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Good. A sound copy with only light wear. Overall a solid copy at a great price.
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Da: Goodwill Industries, Spokane, WA, U.S.A.Goodwill Industries
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 9,82
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: good. Condition: Good â" Used book with some visible wear. May include stickers on the cover, wear or absence of the dust jacket, wear to the spine or inside cover, slight corner curling, minor staining, and wear along the fore edge. All orders are shipped via UPS Mail Innovations and may take up to 10 business days…from the initial scan to be delivered.
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Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 14,86
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 14,86
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
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.
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Da: MERS Goodwill, Saint Louis, MO, U.S.A.MERS Goodwill
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Discreto
EUR 12,85
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Pages may include limited notes and highlighting, but the text cannot be obscured or unreada…ble. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 22,25
EUR 2,26 spedizioneSpedito in U.S.A.Quantità: 12 disponibili
Condizione: New.
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Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 24,58
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: Lakeside Books, Benton Harbor, MI, U.S.A.Lakeside Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 21,10
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.
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Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 26,01
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Hardback or Cased Book. Condizione: New. Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine. Book.
- Brossura
Da: WorldofBooks, Goring-By-Sea, WS, Regno UnitoWorldofBooks
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 20,45
EUR 6,54 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Paperback. 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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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 25,27
EUR 2,26 spedizioneSpedito in U.S.A.Quantità: 12 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: California Books, Miami, FL, U.S.A.California Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 28,21
Spedizione gratuitaSpedito in U.S.A.Quantità: 8 disponibili
Condizione: New.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 29,62
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia… Soerensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and Jose Andres, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 30,87
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Hardback. Condizione: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and D…avid Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
- Rilegato
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,48
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,03
EUR 6,85 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 41,66
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Hardback. Condizione: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and D…avid Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
- Rilegato
Da: Russell Books, Victoria, BC, CanadaRussell Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 24,69
EUR 17,11 spedizioneSpedito da Canada a U.S.A.Quantità: 7 disponibili
Hardcover. Condizione: New. Special order direct from the distributor.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 35,87
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 1 disponibili
Condizione: New. 2020. Illustrated. Hardcover. . . . . .
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,02
EUR 17,52 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 12 disponibili
Condizione: New.
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 35,70
EUR 14,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 33,18
EUR 17,52 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 12 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 42,87
EUR 8,99 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: New. 2020. Illustrated. Hardcover. . . . . . Books ship from the US and Ireland.
- Rilegato
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,15
EUR 22,57 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 40,99
EUR 14,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
- Rilegato
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 43,76
EUR 31,67 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia… Soerensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and Jose Andres, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Rilegato
Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,84
EUR 42,80 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Hardback. Condizione: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and D…avid Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
