L'édition de cet ISBN n'est malheureusement plus disponible.
Afficher les exemplaires de cette édition ISBNLes informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Frais de port :
EUR 3,73
Vers Etats-Unis
Description du livre paperback. Etat : New. Illustrated. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). N° de réf. du vendeur 001026269N
Description du livre paperback. Etat : New. Softcover. Good binding and cover. Clean, unmarked pages. N° de réf. du vendeur 2311150472
Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9780231133135
Description du livre Etat : New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. N° de réf. du vendeur OTF-S-9780231133135
Description du livre Etat : New. N° de réf. du vendeur 5458988-n
Description du livre Etat : New. Brand New. N° de réf. du vendeur 0231133138
Description du livre Etat : New. Buy with confidence! Book is in new, never-used condition. N° de réf. du vendeur bk0231133138xvz189zvxnew
Description du livre Etat : New. N° de réf. du vendeur I-9780231133135
Description du livre Paperback. Etat : new. Paperback. 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. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780231133135
Description du livre paperback. Etat : New. In shrink wrap. Looks like an interesting title!. N° de réf. du vendeur 100-29222