ISBN: 9780393329421 - what einstein told his cook: kitchen science explained (9 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 368.

Paperback. Zustand: Brand New. reprint edition. 364 pages. 8.00x5.25x1.00 inches. In Stock.

Zustand: New. "Wolke is Martha Stewart with a PhD." -American Scientist Num Pages: 368 pages, black & white line drawings, charts. BIC Classification: PDZ; WB. Category: (G) General (US: Trade). Dimension: 209 x 142 x 23. Weight in Grams: 308. . 2008. Paperback. . . . . Books ship from the US and Ireland.…

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Neuware - 'Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made Should cooks avoid aluminum pans Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.With its zest for the truth, this book will help cooks learn how to make more intelligent choices.' -Publishers Weekly.…

Zustand: NEW.

Zustand: New. Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award [A]s good a read on the science of cooking as there is. -Mark Bittman, author of How to Cook EverythingRobert L. Wolke, geboren 1928 in New York, studierte an der Cornell .

Taschenbuch. Zustand: Neu. What Einstein Told His Cook | Kitchen Science Explained | Robert L Wolke | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2008 | W. W. Norton & Company | EAN 9780393329421 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …