Stephane ros (45 résultats)

Etat : Like New. Never used! Light wear to corners/edges from shelving.Never used! Light wear to corners/edges from shelving.

Etat : New. Brand new.New.

hardcover. Etat : New.

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hardcover. Etat : Fine. Connecting readers with great books since 1972! May contain remainder marks. We ship orders daily and Customer Service is our top priority.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Hardcover. Etat : New.

Etat : New.

Hardback. Etat : New. Yeasts and bacteria are the pioneers of life on earth.They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.…

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Hardcover. Etat : Brand New. 206 pages. 10.75x9.50x1.00 inches. In Stock.

Rústica. Etat : New. Etat de la jaquette : Nuevo. LIBRO.

Etat : New.

Etat : New. Idioma/Language: Español. ¿Por qué se produce la fermentación? ¿De qué manera se aplicaba antiguamente y donde se esconden los secretos de su futuro? ¿Cuáles son los productos fermentados más característicos? Un libro para explorar los misterios de esta técnica de conservación ancestral, desde el razonamiento biológico hasta el universo de sabores que es capaz de crear. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla. …

Hardcover. Etat : Brand New. 206 pages. 10.75x9.50x1.00 inches. In Stock.

Buch. Etat : Neu. Neuware - Yeasts and bacteria are the pioneers of life on earth. They're present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to 'age' in prehistoric times, to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavors and textures. Some 30 tasty recipes - from simple pickles, salmon gravlax, pretzels and kombucha, to sophisticated recipes conceived by the experts of the Institut Paul Bocuse - enable everyone to discover the rich flavors offered by fermentation.…

Gebunden. Etat : New. &Uumlber den Autor Mathilde Fenestraz is a Paris-based journalist and editor Passionate about good food, she has co-written a number of cookbooks Since writing this one, her kitchen has been invaded by jars, which has made her very h.

Etat : Neuf.

Hardback. Etat : New. Yeasts and bacteria are the pioneers of life on earth.They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world. From hanging game to "age" in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition. Through the exploration of food history that is almost as old as humanity, and an overview of key products - including bread, cheese, wine, beer, coffee and yogurt - this book immerses us in a world of unexpected flavours and textures. Some thirty tasty recipes - from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse-enable everyone to discover the rich flavours offered by fermentation.…

Cartoné. Etat : New. Etat de la jaquette : Nuevo. 01. Por qué se produce la fermentación? De qué manera se aplicaba antiguamente y donde se esconden los secretos de su futuro? Cuáles son los productos fermentados más característicos? Un libro para explorar los misterios de esta técnica de conservación ancestral, desde el razonamiento biológico hasta el universo de sabores que es capaz de crear.La periodista Matilde Fenestraz y el historiador del arte Stéphane Ros conforman un recorrido por la historia de la fermentación y su evolución desde la prehistoria hasta la Edad Media y el Renacimiento. De una forma didáctica y vivaz, en Fermentación. Historia, usos y recetas se desgranan también aquellos hitos históricos contemporáneos que revolucionaron este proceso como, por ejemplo, la pasteurización, descubierta allá por el año 1864. Asimismo, los autores analizan cuestiones presentes en la mente de muchos: el origen del pan, cómo funciona el gusto y por qué hay alimentos que agradan o no al paladar según la zona del mundo en que se consuman.Tras viajar en el tiempo, Fermentación. Historia, usos y recetas regresa para profundizar en los principales alimentos fermentados, explicando su proceso y aportando deliciosas recetas para comprender, desde las papilas gustativas, el porqué de su importancia. Lácteos, salsas picantes, pan o bebidas como la cerveza, el vino o la kombucha son algunos de los protagonistas de este capítulo.El libro, perteneciente a la colección Los ilustrados de Col&Col, culmina iniciando al lector en la técnica del maridaje: conceptos claves, recomendaciones y maridajes inolvidables seleccionados por los chefs del Institut Paul Bocuse, escuela culinaria internacional de gran prestigio ubicada en Écully (Lyon). Entre las elaboraciones incluidas destacan algunas como la tostada de pan de centeno con roquefort, las cerezas glaseadas con vinagre de Jerez maridado con Porto Tawny, el café malabar con camembert o las berenjenas a la parrilla con miso blanco, tahini y quinoa fresca. LIBRO.…

Etat : as new. vendeur professionnel; envoi soigne en 24/48h.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - These proceedings comprise of invited and contributed papers presented at the 13th International Conference on X-Ray Lasers (ICXRL 2012) which was held 11-15 June 2012 in Paris, France, in the famous Quartier Latin, inside the historical Center of Cordeliers. This conference is part of a continuing series dedicated to recent developments and applications of x-ray lasers and other coherent x-ray sources with attention to supporting technologies and instrumentation.New results in the generation of intense coherent x-rays and progress towards practical devices and their applications are reported in these proceedings, including areas of research in plasma-based x-ray lasers, 4th generation accelerator-based sources and higher harmonic generation.Recent achievements related to the increase of the repetition rate up to 100 Hz and shorter wavelength collisional plasma-based soft x-ray lasers down to about 7 nm are presented. Seeding the amplifying plasma with a femtosecond high-order harmonic of infrared laser was foreseen as the required breakthrough to break the picosecond frontier. Numerical simulations based on the Maxwell-Bloch model are presented in these proceedings, transposing the chirped pulse amplification technique to the x-ray domain in order to increase the time over which the femtosecond seed can be amplified.These proceedings also include innovative applications of soft x-ray lasers based on techniques and diagnostics relevant to topical domains such as EUV lithography, inertial confinement fusion, or warm dense matter physics.…

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - These proceedings comprise of invited and contributed papers presented at the 13th International Conference on X-Ray Lasers (ICXRL 2012) which was held 11-15 June 2012 in Paris, France, in the famous Quartier Latin, inside the historical Center of Cordeliers. This conference is part of a continuing series dedicated to recent developments and applications of x-ray lasers and other coherent x-ray sources with attention to supporting technologies and instrumentation.New results in the generation of intense coherent x-rays and progress towards practical devices and their applications are reported in these proceedings, including areas of research in plasma-based x-ray lasers, 4th generation accelerator-based sources and higher harmonic generation.Recent achievements related to the increase of the repetition rate up to 100 Hz and shorter wavelength collisional plasma-based soft x-ray lasers down to about 7 nm are presented. Seeding the amplifying plasma with a femtosecond high-order harmonic of infrared laser was foreseen as the required breakthrough to break the picosecond frontier. Numerical simulations based on the Maxwell-Bloch model are presented in these proceedings, transposing the chirped pulse amplification technique to the x-ray domain in order to increase the time over which the femtosecond seed can be amplified.These proceedings also include innovative applications of soft x-ray lasers based on techniques and diagnostics relevant to topical domains such as EUV lithography, inertial confinement fusion, or warm dense matter physics.…

Etat : Sehr gut. Zustand: Sehr gut | Seiten: 320 | Sprache: Englisch | Produktart: Bücher | These proceedings comprise of invited and contributed papers presented at the 13th International Conference on X-Ray Lasers (ICXRL 2012) which was held 11¿15 June 2012 in Paris, France, in the famous Quartier Latin, inside the historical Center of Cordeliers. This conference is part of a continuing series dedicated to recent developments and applications of x-ray lasers and other coherent x-ray sources with attention to supporting technologies and instrumentation.New results in the generation of intense coherent x-rays and progress towards practical devices and their applications are reported in these proceedings, including areas of research in plasma-based x-ray lasers, 4th generation accelerator-based sources and higher harmonic generation.Recent achievements related to the increase of the repetition rate up to 100 Hz and shorter wavelength collisional plasma-based soft x-ray lasers down to about 7 nm are presented. Seeding the amplifying plasma with a femtosecond high-order harmonic of infrared laser was foreseen as the required breakthrough to break the picosecond frontier. Numerical simulations based on the Maxwell-Bloch model are presented in these proceedings, transposing the chirped pulse amplification technique to the x-ray domain in order to increase the time over which the femtosecond seed can be amplified.These proceedings also include innovative applications of soft x¿ray lasers based on techniques and diagnostics relevant to topical domains such as EUV lithography, inertial confinement fusion, or warm dense matter physics.…