9780241229781 - the science of cooking: every question answered to perfect your cooking (the science of food) de dr. stuart farrimond (33 resultados)
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Editorial: Penguin Random House, 2017
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Editorial: Penguin Random House, 2017
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Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 35,66
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Idioma: Inglés
Editorial: DK, 2017
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- Primera edición
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Condición: New. 2017. 1st Edition. hardcover. . . . . .
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: SMASS Sellers, IRVING, TX, Estados Unidos de AmericaSMASS Sellers
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Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, London, 2017
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 38,19
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Hardcover. Condición: new. Hardcover. Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every timeMaster the science behind every perfect dish.Which vegetables should you eat raw? How do you make the perfect poached egg? Should you kee…p your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types frommeat, poultry and seafood to grains, vegetables, and herbs.Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Penguin Books, 2017
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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Condición: New.
Idioma: Inglés
Editorial: DK, 2017
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 30,84
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Condición: New. 2017. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.
Idioma: Inglés
Editorial: DK, 2017
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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hardcover. Condición: New.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, GB, 2017
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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Hardback. Condición: New. It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succul…ent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 26,88
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Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Editorial: DK -, 2017
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 22,58
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Hardcover. Condición: New.
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 26,88
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Penguin Books, 2017
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 34,98
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Editorial: DK, 2017
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 30,99
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Hardcover. Condición: Brand New. 01 edition. 256 pages. 10.28x8.58x1.18 inches. In Stock.
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Editorial: Penguin Random House, 2017
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Librería: Bookbot, Prague, Republica ChecaBookbot
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EUR 27,11
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Hardcover. Condición: Fair. Abnutzung / Risse - deutlich. Master the science behind every perfect dish. Which vegetables should you eat raw? How do you make the perfect poached egg? Should you keep your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you…with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood to grains, vegetables, and herbs. Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2017, 2017
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 31,50
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Buch. Condición: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succul…ent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too! 256 pp. Englisch.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2017, 2017
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Librería: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, AlemaniaRheinberg-Buch Andreas Meier eK
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EUR 31,50
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Buch. Condición: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succul…ent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too! 256 pp. Englisch.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2017, 2017
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Librería: Wegmann1855, Zwiesel, AlemaniaWegmann1855
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EUR 31,50
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Buch. Condición: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succul…ent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, London, 2017
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 23,06
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Hardcover. Condición: new. Hardcover. Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every timeMaster the science behind every perfect dish.Which vegetables should you eat raw? How do you make the perfect poached egg? Should you kee…p your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types frommeat, poultry and seafood to grains, vegetables, and herbs.Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd, London, 2017
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 35,34
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Hardcover. Condición: new. Hardcover. Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every timeMaster the science behind every perfect dish.Which vegetables should you eat raw? How do you make the perfect poached egg? Should you kee…p your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types frommeat, poultry and seafood to grains, vegetables, and herbs.Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: Penguin Random House, 2017
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Librería: Speedyhen, Hertfordshire, Reino UnidoSpeedyhen
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EUR 23,35
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Condición: NEW.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2017, 2017
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 31,50
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Buch. Condición: Neu. Neuware - It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succu…lent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.
Idioma: Inglés
Editorial: Dorling Kindersley UK, 2017
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Librería: moluna, Greven, Alemaniamoluna
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EUR 25,85
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Gebunden. Condición: New. It s time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to r.
Idioma: Inglés
Editorial: Dorling Kindersley Ltd. Okt 2017, 2017
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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Buch. Condición: Neu. Neuware -It's time to bring food science out of the lab and into your kitchen!Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge Why does chocolate taste so good Is it OK to reheat cooked rice How do I cook the perfect steak or make succul…ent fish every time TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!Petersen Buchimport GmbH, Weidestraße 122 a, 22083 Hamburg 256 pp. Englisch.
