9780393058697 - what einstein told his cook.vol.2: the sequel: further adventures in kitchen science von wolke, robert l.; parrish, marlene (18 Ergebnisse)
- Hardcover
Anbieter: Wonder Book, Frederick, MD, USAWonder Book
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EUR 6,24
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Zustand: Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
- Hardcover
Anbieter: World of Books (was SecondSale), Montgomery, IL, USAWorld of Books (was SecondSale)
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EUR 7,27
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Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
- Hardcover
Anbieter: World of Books (was SecondSale), Montgomery, IL, USAWorld of Books (was SecondSale)
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EUR 7,27
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Zustand: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
- Hardcover
Anbieter: Better World Books: West, Reno, NV, USABetter World Books: West
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EUR 7,36
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Zustand: 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.
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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EUR 7,36
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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.
- Hardcover
Anbieter: Better World Books: West, Reno, NV, USABetter World Books: West
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EUR 7,36
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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.
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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EUR 7,36
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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.
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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EUR 7,36
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Zustand: 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.
- Softcover
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes KönigreichWorldofBooks
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EUR 3,60
EUR 6,53 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 3 verfügbar
Paperback. Zustand: Very Good. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foodsfrom the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington P…ost column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
- Hardcover
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes KönigreichBetter World Books Ltd
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EUR 5,63
EUR 5,83 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
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.
- Hardcover
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes KönigreichWeBuyBooks
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EUR 3,09
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Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
- Hardcover
- Erstausgabe
Anbieter: Dale A. Sorenson, Silver Spring, MD, USADale A. Sorenson
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenVerbandsmitglied: IOBA
Zustand: Gebraucht - Sehr gut
EUR 14,74
EUR 5,20 VersandVersand innerhalb von USAAnzahl: 1 verfügbar
Hardcover. Zustand: Fine. Zustand des Schutzumschlags: Fine. First Edition; First Printing. Recipes by Martlene Parrish. New York: W. W. Norton, (2005). First Edition (stated), First Printing. 8vo. xxiii,464pp, Index. Hardcover. Fine condition in fine dj. With clarity and with, Wolke answers more than 150 questions regarding wha…t cooks need and want to know about cooking. ISBN 0393058697; 8vo 8" - 9" tall; 464 pages.
- Hardcover
- Erstausgabe
- Signiert
Anbieter: Abacus Bookshop, Pittsford, NY, USAAbacus Bookshop
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EUR 17,86
EUR 3,47 VersandVersand innerhalb von USAAnzahl: 1 verfügbar
hardcover. Zustand: Fine copy in fine dust jacket. 1st. 8vo, 464 pp., Signed by the author on the half-title page., With recipes by Marlene Parrish.
Weitere Bilder- Hardcover
- Erstausgabe
Anbieter: Southampton Books, Sag Harbor, NY, USASouthampton Books
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EUR 17,86
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Hardcover. Zustand: Like New. First Edition. First Edition, First Printing. Not price-clipped. Published by W.W. Norton & Company, 1999. 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.
- Hardcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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EUR 53,03
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Zustand: New. In.
- Hardcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
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EUR 64,13
EUR 14,58 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
Hardcover. Zustand: Brand New. 384 pages. 10.00x6.50x1.75 inches. In Stock.
- Hardcover
Anbieter: moluna, Greven, Deutschlandmoluna
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EUR 60,29
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Gebunden. Zustand: New. The scientist in the kitchen tells us more about what makes our foods tick.Robert L. Wolke, geboren 1928 in New York, studierte an der Cornell University. Er ist emeritierter Professor der Chemie an der Pittsburgh University und hat sich vor allem durc.
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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EUR 66,00
EUR 65,02 VersandVersand von Deutschland nach USAAnzahl: 2 verfügbar
Buch. Zustand: Neu. Neuware - This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington P…ost column, 'Food 101,' Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, 'Sidebar Science,' which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.'.
