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Synopsis
The science of cooking is the most fascinating and influential development in cuisine.
Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.
This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.
Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.
More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.
The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Science of Good Food
Edité par
Robert Rose Inc, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. N° de réf. du vendeur 00091655430
Acheter D'occasion
EUR 4,81
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
Image d'archives
Science of Good Food
Edité par
Robert Rose Inc, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Fair. The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. N° de réf. du vendeur 00097542182
Acheter D'occasion
EUR 4,81
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Couverture souple
Vendeur : Zoom Books Company, Lynden, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. N° de réf. du vendeur ZBV.0778801896.VG
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Image d'archives
The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
paperback
Vendeur : Orion Tech, Kingwood, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
paperback. Etat : Fair. N° de réf. du vendeur 0778801896-4-35772951
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Image d'archives
Science of Good Food
Edité par
Robert Rose Inc, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : Fair. The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. N° de réf. du vendeur CIN0778801896A
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EUR 6,65
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Image d'archives
Science of Good Food
Edité par
Robert Rose Inc, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : Good. The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. N° de réf. du vendeur CIN0778801896G
Acheter D'occasion
EUR 6,65
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Expédition nationale : Etats-Unis
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Image d'archives
The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Reno, Reno, NV, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0778801896I3N00
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EUR 6,76
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Expédition nationale : Etats-Unis
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Image d'archives
The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Dallas, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0778801896I4N00
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EUR 6,76
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Image d'archives
The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Atlanta, AUSTELL, GA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0778801896I3N00
Acheter D'occasion
EUR 6,76
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Image d'archives
The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Dallas, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0778801896I3N00
Acheter D'occasion
EUR 6,76
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)