Alinat gui (29 résultats)

Paperback. Etat : Fair. First Edition. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Etat : Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

paperback. Etat : Good. This is a used book in good condition and may show some signs of use or wear . This is a used book in good condition and may show some signs of use or wear .

Paperback. Etat : As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Paperback. Etat : As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

paperback. Etat : New.

Etat : Good. 1st. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Good. 1st. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Very Good. 1st. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Etat : 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.

hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Etat : As New. Unread book in perfect condition.

Etat : New.

Hardcover. Etat : new. Hardcover. Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine. With the recipes and techniques in this book, you will quickly be creating dishes such as: Fizzy chocolate Puffed peanut chicken fries with Pastis mayonnaise Apple and beet tea Egg yolk marshmallow with ratatouille Hard-boiled egg lollipop Goat cheese flan with Dijon mustard caramel Minty tapioca pearls in green tea Balancing just enough science to explain why the techniques work, with easy to follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques and 40 molecular cuisine recipes, all illustrated with luscious color photographs.Once you master these techniques you can use them to develop your own flavor profiles and texture combinations. You can, literally, play with your food, and it will be delicious. Written by world-renowned chefs, this text unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Etat : good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

hardcover. Etat : Fine. hardcover in new condition with tight binding Fast service with confirmation, no international or priority orders over 4lbs.

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Etat : As New. Unread book in perfect condition.

Etat : New.

Hardcover. Etat : Brand New. 1st edition. 160 pages. 10.00x7.75x0.50 inches. In Stock.

Etat : New. pp. xii + 147.

Etat : New. Anne Cazor is a doctor of Molecular Gastronomy and an engineer for the food industry. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment geared toward culi.

Hardcover. Etat : new. Hardcover. Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine. With the recipes and techniques in this book, you will quickly be creating dishes such as: Fizzy chocolate Puffed peanut chicken fries with Pastis mayonnaise Apple and beet tea Egg yolk marshmallow with ratatouille Hard-boiled egg lollipop Goat cheese flan with Dijon mustard caramel Minty tapioca pearls in green tea Balancing just enough science to explain why the techniques work, with easy to follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques and 40 molecular cuisine recipes, all illustrated with luscious color photographs.Once you master these techniques you can use them to develop your own flavor profiles and texture combinations. You can, literally, play with your food, and it will be delicious. Written by world-renowned chefs, this text unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Etat : new. New Copy. Customer Service Guaranteed.

Etat : New. pp. xii + 147 Illus. (Col.) This item is printed on demand.

Etat : New. PRINT ON DEMAND pp. xii + 147.