Vega cesar (166 resultados)

Hardback. Condición: Good. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.…

Condición: very_good. Pages are clean with no markings. May show minor signs of wear or cosmetic defects marks, cuts, bends, or scuffs on the cover, spine, pages, or dust jacket. May have remainder marks on edges.

Condición: Very Good. 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.

Condición: Good. 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.

Condición: Good. 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.

Hardcover. Condición: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. Condición: Good. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.…

Paperback. Condición: Good. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.…

Paperback. Condición: Very Good. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.…

Condición: Good. 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.

Hardcover. Condición: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

hardcover. Condición: Good. Ships quickly. Gift inscription on inside cover page. Mild to moderate shelf/reading wear. Orphans Treasure Box sells books to raise money for orphans and vulnerable kids.

Paperback. Condición: Very Good. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and . the Table: Perspectives on Culinary History) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

Paperback. Condición: Very Good. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.…

Paperback. Condición: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

Hardcover. Condición: 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. Condición: Very Good. Hardcover Book.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: 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. Condición: Like New. First Edition. First Edition, First Printing. Not price-clipped. Published by Columbia University Press, 2012. Octavo. Hardcover. Book is like new. Dust jacket is like new.100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.…

hardcover. Condición: Fine copy in fine dust jacket. Later prt. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten. Illustrated (ilustrador).

Hardcover. Condición: Good. 1st printing. VG condition book with dust jacket. DJ is clean, has fresh colours and has little wear to edges. Book has clean and bright contents.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condición: Very Good. Kitchen as a Laboratory (Arts and Traditions of the Table: Perspectives on Culinary History): Reflections on the Science of Food and Cooking This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.…

Hardcover. Condición: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. …

Condición: Very Good. : El cuento es la noticia: Literatura y periodismo. Relatos es una colección de narraciones escritas por destacados periodistas latinoamericanos y españoles. Este volumen, prologado por Eugenio de Nora, reúne una selección de relatos que exploran la convergencia entre el periodismo y la literatura. Los autores, provenientes de diversos medios de comunicación, demuestran cómo los espacios periodístico y literario pueden fusionarse, ofreciendo una lectura variada y de gran calidad para aquellos interesados en ambas disciplinas. EAN: 9788493124380 Tipo: Libros Categoría: Literatura y Ficción Título: El cuento es la noticia Autor: Luis Miguel Alonso Guadalupe| Alfredo Álvarez| Tomás Álvarez| Roberto Brodsky| Fernando Delgado| Juan Domínguez Lasierra| Daniel Gavela| Carlos González Reigosa| Gerardo González de Vega| Manuel Irusta Cerro| Fernando Martínez Laínez| Eduardo Mendicutti| César Antonio Molina| Oscar Peyrou| Emili Piera| Rodolfo Rabanal| Agustín Remesal| Pedro Shimose Kawamura| Milagros Socorro| Salvador Sostres| Santiago Sylvester| Juan Villoro Editorial: Páginas de Espuma Idioma: es-ES Páginas: 248 Formato: tapa blanda.…

Condición: Very Good. : El Fungible es una colección de relatos inéditos, una edición especial del año 2005 publicada por Punto de Lectura. Este libro recopila obras de diversos autores, incluyendo a Oscar Noguera Carrasco, Juan Rodríguez Morales y Claudio Edgardo Álvarez, entre otros. Los relatos exploran temas variados y ofrecen una muestra de la narrativa contemporánea en español. EAN: 9788466316583 Tipo: Libros Categoría: Literatura y Ficción Título: El Fungible Autor: Oscar Noguera Carrasco| Juan Rodríguez Morales| Claudio Edgardo Álvarez| Sergio César Alvéz| Manuel Arija de la Cuerda| Sergio Ayala González| Rebecca Beltrán Jiménez| Leonardo Andrés Cabrera| Andrés Díaz Hidalgo| Raúl Gálvez Macián| Winston Morales Chavarro| Maria Soledad Picos| Eduardo Rodriguez Lorenzo| Elena Román Torres| Noelia Belén Saavedra| Javier Terrisse Muniain| Alejandro Torres Parriego| Soledad Vega González| Ana Vidal Egea Editorial: PUNTO DE LECTURA Idioma: es-ES Páginas: 236 Formato: tapa blanda.…

Condición: New. In English.

Paperback or Softback. Condición: New. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Book.

Softcover. Condición: Très bon. Légères traces d'usure sur la couverture. Edition 2019. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Slight signs of wear on the cover. Edition 2019. Ammareal gives back up to 15% of this item's net price to charity organizations.…