Kitchen laboratory reflections science (18 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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Zustand: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.
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: 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.
Sprache: Englisch
Verlag: Columbia University Press 2013
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
- Softcover
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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.
Sprache: Englisch
Verlag: Columbia University Press 2013
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
- Softcover
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Paperback. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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
- Hardcover
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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.
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
- Hardcover
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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 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 2013
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
- Softcover
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Zustand: New. 2013. Reprint. Paperback. 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. Category: (P) Professional & Vocational. Dimension: 236 x 156 x 18. Weight in Grams:… 656. . . . . . Books ship from the US and Ireland.
Verlag: Columbia University Press, U.S.A 2013
- Softcover
- Erstausgabe
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Softcover. Zustand: Fair. First Edition. Clean and tightly bound paperback, front cover creased at top corner, spine uncreased, marks on title pages, no inscriptions. 312 pages, illustrations in the text, bibliography, index.
Sprache: Englisch
Verlag: Columbia University Press, United States, New York 2013
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
- Softcover
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Paperback. Zustand: Very Good. 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…and 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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
Anbieter: Kennys Bookstore, Olney, USAKennys Bookstore
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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 University Press 2013
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
- Softcover
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Zustand: New. In.
The Kitchen as a Laboratory Reflections on the Science of Food and Cooking
Vega, César (Editor)/ Ubbink, Job (Editor)/ Van Der Linden, Erik (Editor)
Sprache: Englisch
Verlag: Columbia Univ Pr 2013
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
- Softcover
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Paperback. Zustand: Brand New. reprint edition. 312 pages. 9.00x6.00x1.00 inches. In Stock.
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.
The Kitchen as a Laboratory Reflections on the Science of Food and Cooking
Vega, César (Editor)/ Ubbink, Job (Editor)/ Van Der Linden, Erik (Editor)
Sprache: Englisch
Verlag: Columbia Univ Pr 2013
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
- Softcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
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Paperback. Zustand: Brand New. reprint edition. 312 pages. 9.00x6.00x1.00 inches. In Stock.
Sprache: Englisch
Verlag: Columbia University Press Aug 2013 2013
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
- Softcover
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Taschenbuch. 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 phy…sical and 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.
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 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 pu…t 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.
Sprache: Englisch
Verlag: Columbia University Press 2013
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
- Softcover
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Taschenbuch. Zustand: Neu. The Kitchen as Laboratory | Reflections on the Science of Food and Cooking | Cesar Vega (u. a.) | Taschenbuch | Arts and Traditions of the Table: Perspectives on Culinary History | Einband - flex.(Paperback) | Englisch | 2013 | Columbia University Press | EAN 9780231153454 | Verantwortliche Person für…die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
