9781934939901 - cooking in russia and finland - volume 4: kitchen science illustrated with 64 international recipes (9 resultados)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 25,80
Envío por EUR 2,32Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 28,20
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 5 disponibles
Paperback or Softback. Condición: New. Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated with 64 International Recipes. Book.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 29,09
Envío por EUR 2,32Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 32,53
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaurant kitchens. The practical aspects of all methods of cooking are explor…ed and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times. New features of this volume include sous vide cooking, spice pastes, cold sauces and most of all, a strong focus on thermal physics and heat management in all aspects of cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: Mooney's bookstore, Den Helder, HolandaMooney's bookstore
Contactar con el vendedorVendedor de 4 estrellasCondición: Usado - Bueno
EUR 27,50
Envío por EUR 14,95Se envía de Holanda a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: Very good.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 35,54
Envío por EUR 17,39Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Gahana, Ohio : International Cuisine Press, 2021 2021
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Librería: Joseph Valles - Books, Stockbridge, GA, Estados Unidos de AmericaJoseph Valles - Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Excelente
EUR 39,80
Envío por EUR 14,89Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Soft cover. Condición: Fine. No Jacket. [8] ; 241 pp. ; illustrated ; color pictorial stiff paper wrappers ; "This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaur…ant kitchens. The practical aspects of all methods of cooking are explored and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times." ; FINE. Book.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 38,77
Envío por EUR 17,39Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 38,78
Envío por EUR 42,89Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaurant kitchens. The practical aspects of all methods of cooking are explor…ed and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times. New features of this volume include sous vide cooking, spice pastes, cold sauces and most of all, a strong focus on thermal physics and heat management in all aspects of cooking. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
