Artículos relacionados a Flavorama: A Guide to Unlocking the Art and Science...
- EditorialHarperCollins
- Año de publicación2024
- ISBN 10 0358093139
- ISBN 13 9780358093138
- EncuadernaciónTapa dura
- Número de páginas320
- Valoración
Comprar nuevo
Ver este artículo
EUR 24,93
Gastos de envío:
EUR 3,67
A Estados Unidos de America
Los mejores resultados en AbeBooks
Imagen de archivo
Flavorama: A Guide to Unlocking the Art and Science of Flavor [Hardcover] Johnson, Arielle and Redzepi, RenT
Publicado por
Harvest
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: > 20
Librería:
Valoración
Descripción Condición: 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!. Nº de ref. del artículo: OTF-S-9780358093138
Comprar nuevo
EUR 24,93
Convertir moneda
Imagen del vendedor
Flavorama : A Guide to Unlocking the Art and Science of Flavor
Publicado por
Harvest
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 5
Librería:
Valoración
Descripción Condición: New. Nº de ref. del artículo: 46863142-n
Comprar nuevo
EUR 26,20
Convertir moneda
Imagen del vendedor
Flavorama: A Guide to Unlocking the Art and Science of Flavor by Johnson, Arielle [Hardcover ]
Publicado por
Harvest
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Hardcover. Condición: new. Nº de ref. del artículo: 9780358093138
Comprar nuevo
EUR 28,87
Convertir moneda
Imagen del vendedor
Flavorama: A Guide to Unlocking the Art and Science of Flavor (Hardback or Cased Book)
Publicado por
Harvest Publications 3/12/2024
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 5
Librería:
Valoración
Descripción Hardback or Cased Book. Condición: New. Flavorama: A Guide to Unlocking the Art and Science of Flavor 2.79. Book. Nº de ref. del artículo: BBS-9780358093138
Comprar nuevo
EUR 29,68
Convertir moneda
Imagen de archivo
Flavorama
Publicado por
HarperCollins
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 15
Librería:
Valoración
Descripción HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: HR-9780358093138
Comprar nuevo
EUR 31,86
Convertir moneda
Imagen de archivo
Flavorama: A Guide to Unlocking the Art and Science of Flavor
Publicado por
Harvest
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Condición: New. . Nº de ref. del artículo: 52GZZZ01ZXU8_ns
Comprar nuevo
EUR 32,52
Convertir moneda
Imagen de archivo
Flavorama: A Guide to Unlocking the Art and Science of Flavor
Publicado por
Johnson, Arielle
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción hardcover. Condición: New. An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by René Redzepi."Arielle changed the way that I think about flavor, and in these pages, she will do the same for you" (René Redzepi, chef of Noma).Meet Arielle Johnson-she's a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what's going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.You don't need a lab or a professional kitchen-or even a background in science-to get something out of the science of flavor. With Flavorama, you'll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon-all are members of the same "herbal-aromatic" flavor family-for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream- a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge: An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated-Spice Pumpkin PieCook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town. Nº de ref. del artículo: BKZN9780358093138
Comprar nuevo
EUR 32,86
Convertir moneda
Imagen de archivo
Flavorama: A Guide to Unlocking the Art and Science of Flavor
Publicado por
Harvest
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: > 20
Librería:
Valoración
Descripción Condición: New. Nº de ref. del artículo: I-9780358093138
Comprar nuevo
EUR 33,15
Convertir moneda
Imagen de archivo
Flavorama: A Guide to Unlocking the Art and Science of Flavor
Publicado por
Harvest
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción hardcover. Condición: New. Nº de ref. del artículo: 9780358093138
Comprar nuevo
EUR 29,09
Convertir moneda
Imagen de archivo
Flavorama (Hardcover)
Publicado por
HarperCollins Publishers Inc, New York
(2024)
ISBN 10: 0358093139
ISBN 13: 9780358093138
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Hardcover. Condición: new. Hardcover. An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the worlds best chefs, Arielle Johnson, with more than 75 recipesplus a foreword by Rene Redzepi. Arielle changed the way that I think about flavor, and in these pages, she will do the same for you (Rene Redzepi, chef of Noma).Meet Arielle Johnsonshes a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand whats going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.You dont need a lab or a professional kitchenor even a background in scienceto get something out of the science of flavor. With Flavorama, youll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto Pivot and use mint, shiso, or tarragonall are members of the same herbal-aromatic flavor familyfor a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge: An Algorithm for a Minimalist but Excellent Dressing for LettuceUmami-Boosted Cacio e PepeChilled Soba Noodles with GrapefruitThe Meatiest Slow-Cooked MeatPanela-Coconut Iced CoffeePineapple Caramel SauceBurnt Scallion ButterUnder-appreciatedSpice Pumpkin PieCook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town. "An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by Rene Redzepi"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780358093138
Comprar nuevo
EUR 34,52
Convertir moneda