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Verlag: Columbia University Press, 2008
ISBN 10: 0231133138ISBN 13: 9780231133135
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. 1 Edition. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: Columbia University Press, 2006
ISBN 10: 023113312XISBN 13: 9780231133128
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: New York: Columbia University Press, 2006, 2006
Anbieter: Steven Wolfe Books, Newton Centre, MA, USA
This, Hervé. Molecular gastronomy: exploring the science of flavor. Translated by M. B. DeBevoise. New York: Columbia University Press, 2006, 3d printing, xi, 377pp., very good dust-jacket, very good orange brown hardcover, attractive copy. "Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffle rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes."--Publisher's website., French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating. 9780231133128 ISBN 023113312X.
Verlag: Columbia University Press, 2006
ISBN 10: 023113312XISBN 13: 9780231133128
Anbieter: Chapter 1, Johannesburg, GAU, Südafrika
Buch
Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Reprint . Reprint 2006. Heavy Book may require extra postage unless posted within South Africa. The dust jacket is a little shelf rubbed and edge worn. Tightly bound and presented beautifully in cellophane. The text within the book is clear and bright. The binding is excellent. GK. Our orders are shipped using tracked courier delivery services.
Verlag: Columbia University Press Aug 2008, 2008
ISBN 10: 0231133138ISBN 13: 9780231133135
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Taschenbuch. Zustand: Neu. Neuware - This brings the instruments and experimental techniques of the laboratory into the kitchen. Making use of recent research in the biology, chemistry, and physics of food, the author challenges traditional ideas about cooking and eating.
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138ISBN 13: 9780231133135
Anbieter: Buchpark, Trebbin, Deutschland
Buch
Zustand: Sehr gut. Zustand: Sehr gut - Gepflegter, sauberer Zustand. | Seiten: 392 | Sprache: Englisch.
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138ISBN 13: 9780231133135
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138ISBN 13: 9780231133135
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Verlag: Columbia University Press, 2006
ISBN 10: 023113312XISBN 13: 9780231133128
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: Columbia University Press, 2006
ISBN 10: 023113312XISBN 13: 9780231133128
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Buch
Zustand: Good. Most items will be dispatched the same or the next working day.
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138ISBN 13: 9780231133135
Anbieter: Buchpark, Trebbin, Deutschland
Buch
Zustand: Sehr gut. Illustrated. 392 S. Gepflegter, sauberer Zustand. 4223865/2 Taschenbuch, Maße: 15.49 cm x 2.03 cm x 20.37 cm.