9780241229781 - the science of cooking: every question answered to perfect your cooking von farrimond, dr. stuart (12 Ergebnisse)
Sprache: Englisch
Verlag: DK, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: Dorling Kindersley Ltd., 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: Penguin Random House, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Zustand: 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.
Sprache: Englisch
Verlag: Penguin Books, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: Penguin Random House, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: DK, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Hardcover. Zustand: Brand New. 01 edition. 256 pages. 10.28x8.58x1.18 inches. In Stock.
Sprache: Englisch
Verlag: Penguin Random House, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: Dorling Kindersley UK, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Zustand: 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.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Buch. Zustand: 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 succulen…t 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.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd., 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
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Buch. Zustand: 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]pete…rsen-buchimport[dot]com | Anbieter: preigu.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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Buch. Zustand: 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 succule…nt 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.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd. Okt 2017, 2017
Serie: The Science of Food, Buch 1 von 7. Buch 1 von 7 - The Science of Food
- Hardcover
Anbieter: Books-by-Floh, Paderborn, DeutschlandBooks-by-Floh
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Buch. Zustand: 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 succulen…t 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.
