Descripción:
Robert Rose, 2008-10-10. Hardcover. Interior is excellent. X library. Minimal wear to cover.
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works Tapa dura - 2008
de David Joachim; Andrew Schloss; A. Philip Handel
Detalles
- Título The Science of Good Food: The Ultimate Reference on How Cooking Works
- Autor David Joachim; Andrew Schloss; A. Philip Handel
- Encuadernación Tapa dura
- Edición 1st Edition 1st
- Páginas 576
- Volúmenes 1
- Idioma ENG
- Editorial Robert Rose, Don Mills, Ontario, Canada
- Fecha de publicación 2008-10
- Ilustrado Sí
- Features Illustrated, Price on Product - Canadian
- ISBN 9780778802051 / 0778802051
- Peso 4.25 libras (1.93 kg)
- Dimensiones 10.5 x 7.9 x 1.5 pulgadas (26.67 x 20.07 x 3.81 cm)
- Library of Congress subjects Food, Cookery
- Dewey Decimal Code 641.5
Reseñas en medios
Citas
- Library Journal Supplements, 11/15/2008, Page 72
Más ejemplares
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de Joachim, David; Schloss, Andrew; Handel Ph.D., A
- Usado
- Tapa dura
- Estado
- Usado - Interior is excellent
- Encuadernación
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
Chattanooga, Tennessee, United States
- Precio
-
EUR 4.72EUR 4.41 enviando a USA
Mostrar detalles
Precio
EUR 4.72
EUR 4.41
enviando a USA
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de Joachim, David
- Nuevo
- Estado
- Nuevo
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
LONG BEACH, California, United States
- Precio
-
EUR 21.37EUR 3.77 enviando a USA
Mostrar detalles
Descripción:
New. Spend Less, Read More.
Precio
EUR 21.37
EUR 3.77
enviando a USA
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de Add Joachim, David
- Usado
- Estado
- UsedGood
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
Saint Louis, Missouri, United States
- Precio
-
EUR 22.91EUR 3.77 enviando a USA
Mostrar detalles
Descripción:
UsedGood.
Precio
EUR 22.91
EUR 3.77
enviando a USA
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de David Joachim; Andrew Schloss; A. Handel Ph.D
- Usado
- Muy bueno
- Tapa dura
- Estado
- Usado - Muy bueno
- Encuadernación
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
Toronto, Ontario, Canada
- Precio
-
EUR 25.22EUR 8.49 enviando a USA
Mostrar detalles
Descripción:
Robert Rose, 2008. Hardcover. Very Good. 10x7x1. No Remarks Or Highlights. 624 Pages With The Index, . Hardcover. In Very Good Condition.- We can ship from Canada and the USA, based on your address. Specializing in academic, collectible and historically significant, providing the utmost quality and customer service satisfaction. For any questions feel free to email us.
Precio
EUR 25.22
EUR 8.49
enviando a USA
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de Joachim, David/ Schloss, Andrew/ Handel, A. Philip
- Nuevo
- Tapa dura
- Estado
- Nuevo
- Encuadernación
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
Exeter, Devon, United Kingdom
- Precio
-
EUR 50.98EUR 11.98 enviando a USA
Mostrar detalles
Descripción:
Robert Rose Inc, 2008. Hardcover. New. 576 pages. 10.60x7.70x1.50 inches.
Precio
EUR 50.98
EUR 11.98
enviando a USA
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de Joachim, David; Schloss, Andrew; Handel, A. Philip
- Nuevo
- Tapa dura
- First
- Estado
- Nuevo
- Edición
- First Edition, First Printing
- Encuadernación
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
HARWICH PORT, Massachusetts, United States
- Precio
-
EUR 63.29EUR 5.67 enviando a USA
Mostrar detalles
Descripción:
Ontario, CA: Robert Rose, 2008. Book. New. Pictorial Cover. First Edition, First Printing. 4to - over 9¾" - 12" tall. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy…
Leer más Precio
EUR 63.29
EUR 5.67
enviando a USA
Foto de archivo: la portada puede ser diferente
The Science of Good Food: The Ultimate Reference on How Cooking Works
de Joachim, David; Schloss, Andrew; Handel, A. Philip
- Nuevo
- Tapa dura
- First
- Estado
- Nuevo
- Edición
- First Edition, First Printing
- Encuadernación
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Cantidad disponible
- 1
- Librería
-
HARWICH PORT, Massachusetts, United States
- Precio
-
EUR 63.29EUR 5.67 enviando a USA
Mostrar detalles
Descripción:
Ontario, CA: Robert Rose, 2008. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference…
Leer más Precio
EUR 63.29
EUR 5.67
enviando a USA
