Greg easter (20 Ergebnisse)
- Softcover
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USAThriftBooks-Atlanta
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EUR 9,44
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Paperback. Zustand: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
- Softcover
Anbieter: World of Books (was SecondSale), Montgomery, IL, USAWorld of Books (was SecondSale)
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Befriedigend
EUR 9,57
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Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
- Softcover
Anbieter: ThriftBooks-Dallas, Dallas, TX, USAThriftBooks-Dallas
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EUR 15,41
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Paperback. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
- Softcover
Anbieter: ThriftBooks-Dallas, Dallas, TX, USAThriftBooks-Dallas
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Gut
EUR 17,09
Versand gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Paperback. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
- Softcover
Anbieter: World of Books (was SecondSale), Montgomery, IL, USAWorld of Books (was SecondSale)
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Befriedigend
EUR 24,79
Versand gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
- Softcover
Anbieter: medimops, Berlin, Deutschlandmedimops
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EUR 4,37
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Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
- Softcover
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes KönigreichWorldofBooks
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EUR 20,51
EUR 6,55 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
Paperback. Zustand: 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.
- Softcover
Anbieter: Majestic Books, Hounslow, Vereinigtes KönigreichMajestic Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Neu
EUR 20,90
EUR 7,60 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Zustand: New. pp. 228.
- Softcover
Anbieter: Joseph Valles - Books, Stockbridge, GA, USAJoseph Valles - Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Sehr gut
EUR 39,13
EUR 14,63 VersandVersand innerhalb von USAAnzahl: 1 verfügbar
Soft cover. Zustand: Fine. 292 pp. ; illustrated ; ISBN 9781934939956, 1934939951 ; In this third installment of his youtube cannel series, the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This u…nusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with pureed tomatoes in sauces, or the science of how flambeing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately." ; FINE. Book.
Sprache: Englisch
Verlag: Gahana, Ohio : International Cuisine Press, 2021, 2021
- Softcover
Anbieter: Joseph Valles - Books, Stockbridge, GA, USAJoseph Valles - Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Sehr gut
EUR 39,13
EUR 14,63 VersandVersand innerhalb von USAAnzahl: 1 verfügbar
Soft cover. Zustand: Fine. No Jacket. [8] ; 241 pp. ; illustrated ; color pictorial stiff paper wrappers ; "This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restauran…t kitchens. The practical aspects of all methods of cooking are explored and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times." ; FINE. Book.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 20,08
EUR 48,99 VersandVersand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 22,85
EUR 48,99 VersandVersand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 25,91
EUR 48,99 VersandVersand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 26,37
EUR 48,99 VersandVersand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 27,64
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Zustand: New. KlappentextEaster reveals long-forgotten methods of producing cocktails from over a century of his family s business in the liquor trade before, during, and after Prohibition, and extensive experiences traveling around the world, from Po.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 29,71
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Zustand: New.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 60,02
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Zustand: New.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 75,55
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Kartoniert / Broschiert. Zustand: New. KlappentextExperts discuss how to join ceramics to metal joints and other seals in this text. (Technology & Industrial Arts).
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
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EUR 85,24
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Zustand: New. KlappentextExperts provide an extensive introduction to the principles and general methods, as well as a discussion of specific procedures. (Technology & Industrial Arts).
- Softcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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EUR 79,95
EUR 62,18 VersandVersand von Deutschland nach USAAnzahl: 2 verfügbar
Taschenbuch. Zustand: Neu. Neuware - In this age of food being judged by its visual appeal in photos on social media, it's essential to create beautiful art on the plate. Even successful chefs rarely understand exactly how this is accomplished because they do not have any formalized set of rules to follow.The book is the result…of a Michelin star chef's travels around the world, analyzing hundreds of plates to codify a set of rules that can be followed by other chefs and serious home cooks. This is unlike any other book published to date, and illustrated with color photographs throughout. The paradigms of plating at top restaurants is revealed in unabashed detail, revealing tricks of the trade and sometimes the art of deception that results in stunning plates that will stand up to the scrutiny of any critic.For the first time ever, here are clear and concise directions for transforming virtually any dish into one that deserves to be on the menu of a top restaurant-and without the use of any exotic molecular gastronomy chemicals or specialized expensive equipment. Everything you need is readily available. An explanation of the approaches and exact methods for producing an artistic arrangement of components of any dish has never been explained as clearly.After the extensive section on analysis, there are dozens of complete recipes from the author's experience. Also included are methods for how to make outstanding substitutions of expensive ingredients such as truffles and foie gras at a fraction of the price of the real thing, and a method for making inexpensive poultry taste like grouse or pheasant. Several easy artisanal bread recipes are included and there is an insightful guide to pairing flavors in a novel way to achieve unique memorable dishes.This is the book that every aspiring chef and serious home cook dreams of finding.DISCLAIMER: ?This book is not affiliated with or necessarily endorsed by Michelin. The author has been a chef at several Michelin star restaurants, and so the title is based on his extensive experience at those restaurants.
