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9780231153447 - The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary H) (14 Ergebnisse)
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Kitchen as a Laboratory Arts a
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press (edition Illustrated), 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Hardcover. Zustand: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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The kitchen as laboratory
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Southampton Books, Sag Harbor, NY, USA
Verkäuferbewertung 5 von 5 Sternen
Erstausgabe
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 questions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, New York, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Abacus Bookshop, Pittsford, NY, USA
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: Fine copy in fine dust jacket. Illustrated (illustrator). Later prt. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: THE BOOK BROTHERS, CHATHAM, ON, Kanada
Verkäuferbewertung 4 von 5 Sternen
Hardcover. Zustand: As New. Zustand des Schutzumschlags: As New. As new copy. (see picture) 312 pages.Back center.
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The Kitchen as Laboratory
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
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The Kitchen as Laboratory
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 29,88
EUR 5,79 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbHRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Kennys Bookstore, Olney, MD, USA
Verkäuferbewertung 5 von 5 Sternen
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 into 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.
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The Kitchen as a Laboratory Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryAnbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 38,75
EUR 14,43 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
In den WarenkorbHardcover. Zustand: Brand New. unknown edition. 336 pages. 9.50x6.50x0.75 inches. In Stock.
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Kitchen as Laboratory
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryEUR 31,74
EUR 48,99 Versand
Versand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: 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 .
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press Jan 2012, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: Neu. Neuware - Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, these essays cover a range of creations and their history and culture.
