9780231153447 - the kitchen as laboratory: reflections on the science of food and cooking (arts and traditions of the table: perspectives on culinary h) (16 Ergebnisse)
Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Sprache: Englisch
Verlag: Columbia University Press (edition Illustrated), 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Weitere BilderSprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Hardcover. Zustand: Like New. First Edition. First Edition, First Printing. Not price-clipped. Published by Columbia University Press, 2012. Octavo. Hardcover. Book is like new. Dust jacket is like new.100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questi…ons. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.
Sprache: Englisch
Verlag: Columbia University Press, New York, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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hardcover. Zustand: Fine copy in fine dust jacket. Later prt. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten. Illustrated (illustrator).
Sprache: Englisch
Verlag: Columbia University Press 21/02/2012, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Sprache: Englisch
Verlag: Columbia University Press 21/02/2012, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Zustand: 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 are not satisfie…d. See all our books here, order more than 1 book and get discounted shipping. .
Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Hardcover. Zustand: As New. Zustand des Schutzumschlags: As New. As new copy. (see picture) 312 pages.Back center.
Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Sprache: Englisch
Verlag: Columbia University Press, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Zustand: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy in…to practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . . Books ship from the US and Ireland.
Sprache: Englisch
Verlag: Columbia Univ Pr, 2011
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Hardcover. Zustand: Brand New. unknown edition. 336 pages. 9.50x6.50x0.75 inches. In Stock.
Sprache: Englisch
Verlag: Columbia University Press, USA, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Hardcover. Zustand: Fine. Zustand des Schutzumschlags: Near Fine. Excellent collection of essays on the physics and chemistry of cooking. pp.xx.312. Illus. DW in archival sleeve.
Sprache: Englisch
Verlag: COLUMBIA UNIV PR, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
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Zustand: New. Über den AutorEdited by Cesar Vega, Job Ubbink, and Erik van der LindenInhaltsverzeichnisAcknowledgmentsIntroduction: The Case for Science Inspired by the Kitchen, by Cesar Vega, Job Ubbink, and Erik van .
Sprache: Englisch
Verlag: Columbia University Press Jan 2012, 2012
Serie: Arts and Traditions of the Table: Perspectives on Culinary History, Buch 44 von 53. Buch 44 von 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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Buch. Zustand: Neu. Neuware - Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical a…nd chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
