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On Food and Cooking, The Science and Lore of the Kitchen - Harold McGee, Mcgee
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2007, ISBN: 9781416556374

ID: 9200000034226246

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cook..., Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.Taal: Engels; Formaat: ePub met kopieerbeveiliging (DRM) van Adobe; Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ; Geschikt voor: Alle e-readers geschikt voor ebooks in ePub formaat. Tablet of smartphone voorzien van een app zoals de bol.com Kobo app.; Verschijningsdatum: maart 2007; ISBN10: 1416556370; ISBN13: 9781416556374; , Engelstalig | Ebook | 2007, Kookboeken, Scribner

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On Food and Cooking - Harold McGee
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)

Harold McGee:

On Food and Cooking - neues Buch

3, ISBN: 9781416556374

ID: 100149781416556374

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cook Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Food & Drink, Nonfiction, On Food and Cooking~~ Harold McGee~~Food & Drink~~Nonfiction~~9781416556374, en, On Food and Cooking, Harold McGee, 9781416556374, Scribner, 03/20/2007, , , , Scribner, 03/20/2007

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On Food and Cooking - Harold McGee
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Harold McGee:
On Food and Cooking - neues Buch

ISBN: 9781416556374

ID: 9781416556374

The Science and Lore of the Kitchen Harold McGee`s On Food and Cooking is a kitchen classic. Hailed by Time magazine as `a minor masterpiece` when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they`re made of, and how cooking transforms them into something new and delicious. On Food and Cooking: Harold McGee`s On Food and Cooking is a kitchen classic. Hailed by Time magazine as `a minor masterpiece` when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they`re made of, and how cooking transforms them into something new and delicious. COOKING / General COOKING / Reference, Simon & Schuster Inc.

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On Food and Cooking: The Science and Lore of the Kitchen - Harold McGee
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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Harold McGee:
On Food and Cooking: The Science and Lore of the Kitchen - neues Buch

ISBN: 9781416556374

ID: 9781416556374

On Food and Cooking: The Science and Lore of the Kitchen On-Food-and-Cooking~~Harold-McGee Cookbooks - Regional & World>Writings on Food>Writings on Food NOOK Book (eBook), Scribner

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On Food and Cooking
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On Food and Cooking - neues Buch

ISBN: 9781416556374

ID: c4137fbc7bdc16dc1e7051fb7babb44d

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On Food and Cooking
Autor:

McGee, Harold

Titel:

On Food and Cooking

ISBN-Nummer:

9781416556374

Detailangaben zum Buch - On Food and Cooking


EAN (ISBN-13): 9781416556374
Erscheinungsjahr: 2007
Herausgeber: Scribner

Buch in der Datenbank seit 11.12.2007 17:28:27
Buch zuletzt gefunden am 30.11.2016 11:40:05
ISBN/EAN: 9781416556374

ISBN - alternative Schreibweisen:
978-1-4165-5637-4

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