Arts and traditions of the table: perspectives on culinary history - 9780231164870 - note-by-note cooking: the future of food (arts and traditions of the table: perspectives on culinary history) de this, hervé (28 resultados)
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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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EUR 8,12
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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.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Fables Books, Goshen, IN, Estados Unidos de AmericaFables Books
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EUR 5,53
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Condición: very_good. Some light shelf, storage or usage wear present. The interior appears unmarked and the binding is tight. Pictures available upon request. Individually inspected by Shadow. Thanks for supporting an independent bookseller.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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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EUR 3,54
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Paperback. Condición: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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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EUR 3,76
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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.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press 11/15/2016, 2016
Serie: Libro 38 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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Paperback or Softback. Condición: New. Note-By-Note Cooking: The Future of Food. Book.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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 14,31
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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 17,74
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 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 19,98
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Columbia University Press, US, 2016
Serie: Libro 38 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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Paperback. Condición: New. Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of cit…rus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends.Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa blanda
Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Columbia University Press, New York, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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Paperback. Condición: new. Paperback. Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the s…mell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color. The visionary food chemist surveys a vast new world of flavor. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condición: new.
Idioma: Inglés
Editorial: Columbia University Press, 2017
Serie: Libro 38 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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Condición: New. Translation of: La cuisine note a note. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 272 pages, 20 color illustrations. BIC Classification: TDCT; WB. Category: (P) Professional & Vocational. Dimension: 150 x 198 x 18. Weight in Grams: 350.… . 2016. Reprint. Paperback. . . . .
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 21,41
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Condición: New. Translation of: La cuisine note a note. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 272 pages, 20 color illustrations. BIC Classification: TDCT; WB. Category: (P) Professional & Vocational. Dimension: 150 x 198 x 18. Weight in Grams: 350.… . 2016. Reprint. Paperback. . . . . Books ship from the US and Ireland.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 24,50
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Condición: New. pp. 272.
Idioma: Inglés
Editorial: Columbia Univ Pr, 2016
Serie: Libro 38 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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Paperback. Condición: Brand New. reprint edition. 255 pages. 8.00x5.75x0.75 inches. In Stock.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press 2016-12-20, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 17,98
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Paperback. Condición: New.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 22,83
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Condición: New. In English.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 36,03
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Condición: New. pp. 272.
Idioma: Inglés
Editorial: Columbia University Press Dez 2016, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 23,38
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Taschenbuch. Condición: Neu. Neuware - Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the…smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Idioma: Inglés
Editorial: Columbia University Press, 2017
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: moluna, Greven, Alemaniamoluna
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Condición: New.
Idioma: Inglés
Editorial: Columbia University Press, New York, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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Paperback. Condición: new. Paperback. Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the s…mell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color. The visionary food chemist surveys a vast new world of flavor. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: Columbia University Press, US, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Tapa blanda
Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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EUR 19,13
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Paperback. Condición: New. Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of cit…rus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends.Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Idioma: Inglés
Editorial: Columbia Univ Pr, 2016
Serie: Libro 38 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 20,38
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Paperback. Condición: Brand New. reprint edition. 255 pages. 8.00x5.75x0.75 inches. In Stock. This item is printed on demand.
Idioma: Inglés
Editorial: Columbia University Press, 2016
Serie: Libro 38 de 53 - Arts and Traditions of the Table: Perspectives on Culinary History
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 22,23
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Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
