9781910690093 - cook's encyclopaedia: ingredients and processes par stobart, tom (25 résultats)
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Vendeur : Better World Books Ltd, Dunfermline, Royaume-UniBetter World Books Ltd
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Etat : Good. Reprint. 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.
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paperback. Etat : Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
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Paperback. Etat : Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-UniPBShop.store UK
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
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Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
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Paperback. Etat : new. Paperback. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients… are the fundamentals of cookery and every cook who hopes to excel should know about them.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct - in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book is informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove. REVIEWS: 'A MUST, comprehensive, well-organized and well-written. . . This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' - Alan Davidson, author of The Oxford Companion to Food Two colour throughout Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Vendeur : Rarewaves.com USA, London, LONDO, Royaume-UniRarewaves.com USA
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Paperback. Etat : New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the f…undamentals of cookery and every cook who hopes to excel should know about them. Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.
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Vendeur : Brook Bookstore On Demand, Napoli, NA, ItalieBrook Bookstore On Demand
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Etat : new.
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Vendeur : PBShop.store US, Wood Dale, IL, Etats-UnisPBShop.store US
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
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Vendeur : Majestic Books, Hounslow, Royaume-UniMajestic Books
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Etat : New. pp. 464.
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Vendeur : Chiron Media, Wallingford, Royaume-UniChiron Media
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Paperback. Etat : New.
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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Paperback. Etat : Brand New. reprint edition. 464 pages. 9.61x6.77x1.10 inches. In Stock.
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Vendeur : Biblios, frankfurt am main, HESSE, AllemagneBiblios
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Etat : New. pp. 464.
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Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandeKennys Bookshop and Art Galleries Ltd.
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Etat : New. SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Num Pages: 464 pages. BIC Classification: GBC; WBA. Category: (G) General (US: Trade). Dimension: 246 x 175. . . 2016. Reprint. Paperback. . . . .
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Vendeur : Books Puddle, New York, NY, Etats-UnisBooks Puddle
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Etat : New. pp. 464.
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Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-UniTHE SAINT BOOKSTORE
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Paperback / softback. Etat : New. New copy - Usually dispatched within 4 working days.
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Vendeur : Stephen White Books, Bradford, Royaume-UniStephen White Books
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paperback. Etat : Good. Ex-library book, usual marking. Clean copy in good condition. With Dust Cover. Quick dispatch from UK seller.
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Vendeur : Kennys Bookstore, Olney, MD, Etats-UnisKennys Bookstore
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Etat : New. SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Num Pages: 464 pages. BIC Classification: GBC; WBA. Category: (G) General (US: Trade). Dimension: 246 x 175. . . 2016. Reprint. Paperback. . . . . Books ship from the US and Ireland.
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Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller
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Paperback. Etat : new. Paperback. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients… are the fundamentals of cookery and every cook who hopes to excel should know about them.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct - in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book is informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove. REVIEWS: 'A MUST, comprehensive, well-organized and well-written. . . This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' - Alan Davidson, author of The Oxford Companion to Food Two colour throughout Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Vendeur : moluna, Greven, Allemagnemoluna
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EUR 21,61
EUR 48,99 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.Kl.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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Taschenbuch. Etat : Neu. Neuware - A compendium of just about everything we eat and how we cook it, arranged alphabetically from Abalone to Zampoene. Selected as one of the greatest cookbooks of all time by 'Waitrose Food Illustrated'. \*Also appeared in September 2015 Buyer's Notes\*.
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Vendeur : Rarewaves.com UK, London, Royaume-UniRarewaves.com UK
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EUR 22,57
EUR 75,93 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Paperback. Etat : New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the f…undamentals of cookery and every cook who hopes to excel should know about them. Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.
