9780231153447 - the kitchen as laboratory: reflections on the science of food and cooking (arts and traditions of the table: perspectives on culinary history) (34 resultados)
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Better World Books: West, Reno, NV, Estados Unidos de AmericaBetter World Books: West
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Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de AmericaBetter World Books
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Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de AmericaBetter World Books
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Idioma: Inglés
Editorial: Columbia University Press (edition Illustrated), 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: BooksRun, Philadelphia, PA, Estados Unidos de AmericaBooksRun
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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.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Zoom Books East, Glendale Heights, IL, Estados Unidos de AmericaZoom Books East
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Condición: like_new. Book is in like new condition with minimal signs of wear. Pages are clean and free from notes or highlighting. Dust cover is intact. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Orphans Treasure Box, Champaign, IL, Estados Unidos de AmericaOrphans Treasure Box
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EUR 3,65
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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.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Midtown Scholar Bookstore, Harrisburg, PA, Estados Unidos de AmericaMidtown Scholar Bookstore
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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.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: tttkelly1, Fresno, TX, Estados Unidos de Americatttkelly1
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EUR 5,82
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hardcover. Condición: Very Good. Hardcover Book.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: HPB Inc., Dallas, TX, Estados Unidos de AmericaHPB Inc.
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EUR 8,93
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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.
Más imágenesIdioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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- Primera edición
Librería: Southampton Books, Sag Harbor, NY, Estados Unidos de AmericaSouthampton Books
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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 ques…tions. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Sag Harbor, New York.
Idioma: Inglés
Editorial: Columbia University Press, New York, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Abacus Bookshop, Pittsford, NY, Estados Unidos de AmericaAbacus Bookshop
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EUR 11,17
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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).
Idioma: Inglés
Editorial: Columbia University Press 21/02/2012, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Bahamut Media, Reading, Reino UnidoBahamut Media
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Condición: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.
Idioma: Inglés
Editorial: Columbia University Press 21/02/2012, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: AwesomeBooks, Wallingford, Reino UnidoAwesomeBooks
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EUR 17,57
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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 satisf…ied. See all our books here, order more than 1 book and get discounted shipping. .
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 23,51
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press 1/31/2012, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
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EUR 25,88
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Hardback or Cased Book. Condición: New. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Book.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 27,70
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: THE BOOK BROTHERS, CHATHAM, ON, CanadaTHE BOOK BROTHERS
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EUR 19,23
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Hardcover. Condición: As New. Estado de la sobrecubierta: As New. As new copy. (see picture) 312 pages.Back center.
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa dura
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 26,83
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Columbia University Press, US, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
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EUR 30,41
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Hardback. Condición: New. 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 c…hemical 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.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 33,51
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Columbia University Press, US, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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Hardback. Condición: New. 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 c…hemical 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.
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 28,40
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Condición: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy…into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . .
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa dura
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 34,72
Envío por EUR 9,11Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy…into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . . Books ship from the US and Ireland.
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa dura
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 30,30
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Condición: New.
Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Vega, Cesar (EDT); Ubbink, Job (EDT); Van Der Linden, Erik (EDT); Steingarten, Jeffrey (FRW)
Idioma: Inglés
Editorial: Columbia University Press, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa dura
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 33,19
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Columbia Univ Pr, 2011
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 39,07
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Hardcover. Condición: Brand New. unknown edition. 336 pages. 9.50x6.50x0.75 inches. In Stock.
Idioma: Inglés
Editorial: Columbia University Press, USA, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Anytime Books, London, Reino UnidoAnytime Books
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EUR 24,12
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Hardcover. Condición: Fine. Estado de la sobrecubierta: Near Fine. Excellent collection of essays on the physics and chemistry of cooking. pp.xx.312. Illus. DW in archival sleeve.
Idioma: Inglés
Editorial: Columbia University Press, US, 2012
Serie: Libro 44 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa dura
Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA United
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 32,06
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Hardback. Condición: New. 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 c…hemical 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.
