9781910690093 - Cook`s encyclopedia: Ingredients and Processes de Vv.Aa. (24 resultados)

Condición: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

paperback. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

Paperback. Condición: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Fine.

Condición: Good. Reprint. 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.

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

Paperback. Condición: New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them. Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.

Paperback. Condición: new. Paperback. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct - in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book is informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove. REVIEWS: 'A MUST, comprehensive, well-organized and well-written. . . This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' - Alan Davidson, author of The Oxford Companion to Food Two colour throughout Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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

Condición: new.

Condición: New. pp. 464.

Paperback. Condición: New.

Paperback. Condición: Brand New. reprint edition. 464 pages. 9.61x6.77x1.10 inches. In Stock.

Condición: New. pp. 464.

Condición: New. pp. 464.

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Num Pages: 464 pages. BIC Classification: GBC; WBA. Category: (G) General (US: Trade). Dimension: 246 x 175. . . 2016. Reprint. Paperback. . . . .

Condición: New. SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Num Pages: 464 pages. BIC Classification: GBC; WBA. Category: (G) General (US: Trade). Dimension: 246 x 175. . . 2016. Reprint. Paperback. . . . . Books ship from the US and Ireland.

paperback. Condición: Good. Ex-library book, usual marking. Clean copy in good condition. With Dust Cover. Quick dispatch from UK seller.

Paperback. Condición: new. Paperback. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct - in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book is informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove. REVIEWS: 'A MUST, comprehensive, well-organized and well-written. . . This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' - Alan Davidson, author of The Oxford Companion to Food Two colour throughout Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condición: new. Paperback. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct - in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book is informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove. REVIEWS: 'A MUST, comprehensive, well-organized and well-written. . . This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' - Alan Davidson, author of The Oxford Companion to Food Two colour throughout Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Kartoniert / Broschiert. Condición: New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.Kl.

Taschenbuch. Condición: Neu. Neuware - A compendium of just about everything we eat and how we cook it, arranged alphabetically from Abalone to Zampoene. Selected as one of the greatest cookbooks of all time by 'Waitrose Food Illustrated'. \*Also appeared in September 2015 Buyer's Notes\*.

Paperback. Condición: New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them. Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.