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Verlag: W. W. Norton & Company, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Buch
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.
Verlag: Norton & Company, Incorporated, W. W., 2005
ISBN 10: 0393058697ISBN 13: 9780393058697
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Verlag: Norton & Company, Incorporated, W. W., 2005
ISBN 10: 0393058697ISBN 13: 9780393058697
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Used book that is in clean, average condition without any missing pages.
Verlag: Norton & Company Limited, W. W., 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: Better World Books, Mishawaka, IN, USA
Buch Erstausgabe
Zustand: Good. 1st Edition. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Verlag: Norton & Company Limited, W. W., 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: Better World Books, Mishawaka, IN, USA
Buch Erstausgabe
Zustand: Good. 1st Edition. Used book that is in clean, average condition without any missing pages.
Verlag: Norton & Company, Incorporated, W. W., 2008
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Used book that is in clean, average condition without any missing pages.
Verlag: W. W. Norton & Company, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Hardback. 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: -, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: AwesomeBooks, Wallingford, Vereinigtes Königreich
Buch
Hardcover. Zustand: Very Good. What Einstein Told His Cook: Kitchen Science Explained This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
Verlag: W. W. Norton & Company, 2008
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.
Verlag: WW Norton & Co, United States, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? In "Those Mysterious Microwaves" you will learn what microwaves doand don't doto your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face? In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods? 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: W. W. Norton & Company 2008-10-31, New York, 2008
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: Blackwell's, London, Vereinigtes Königreich
Buch
paperback. Zustand: New. Language: ENG.
Verlag: WW Norton & Co, United States, New York, 2008
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. 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 Wolkes 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 BurgersWith its zest for the truth, this book will help cooks learn how to make more intelligent choices. Publishers Weekly. 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: W. W. Norton & Company, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: medimops, Berlin, Deutschland
Buch
Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
Verlag: W. W. Norton & Company, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Buch
Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Dust jacket in good condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9780393011838.
Verlag: Norton, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: Books From California, Simi Valley, CA, USA
Buch
Paperback. Zustand: Good. Zustand des Schutzumschlags: Includes dust jacket. Dj has minor dirtiness and creasing.
Verlag: Norton, 2002
ISBN 10: 0393011836ISBN 13: 9780393011838
Anbieter: Bookbot, Prague, Tschechien
Buch
Zustand: Fine. Englisch.
Verlag: Norton, 2022
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: moluna, Greven, Deutschland
Buch
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 .
Verlag: Norton|W. W. Norton & Company, 2013
ISBN 10: 0393058697ISBN 13: 9780393058697
Anbieter: moluna, Greven, Deutschland
Buch
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.
Verlag: W. W. Norton & Company, 2008
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: Monster Bookshop, Fleckney, Vereinigtes Königreich
Buch
Paperback. Zustand: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE.
Verlag: W. W. Norton & Company Okt 2008, 2008
ISBN 10: 0393329429ISBN 13: 9780393329421
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
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.
Verlag: W. W. Norton & Company, 2005
ISBN 10: 0393058697ISBN 13: 9780393058697
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Hardback. 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: W. W. Norton & Company, 2005
ISBN 10: 0393058697ISBN 13: 9780393058697
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.
ISBN 10: 0739462210ISBN 13: 9780739462218
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Used book that is in clean, average condition without any missing pages.