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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138 ISBN 13: 9780231133135
Anbieter: Gulf Coast Books, Cypress, TX, USA
Verkäuferbewertung 5 von 5 Sternen
paperback. Zustand: Good.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138 ISBN 13: 9780231133135
Anbieter: Zoom Books Company, Lynden, WA, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: 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.
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Why Do Lobsters Turn Red When You Cook Them
Sprache: Englisch
Verlag: Fall River Press (edition First Edition), 2009
ISBN 10: 1435119770 ISBN 13: 9781435119772
Erstausgabe
Hardcover. Zustand: Very Good. First Edition. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138 ISBN 13: 9780231133135
Anbieter: Greenworld Books, Arlington, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
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Kitchen Mysteries: Revealing t
Buch 43 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2010
ISBN 10: 0231141718 ISBN 13: 9780231141710
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. 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.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: 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.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: Austin Goodwill 1101, Austin, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: good. Book shows general signs of use and handling. May have light wear on the cover or edges and minimal writing or highlighting. Binding remains tight, and pages are clean and readable.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: Half Price Books Inc., Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 9 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2011
ISBN 10: 0231144679 ISBN 13: 9780231144674
Zustand: new.
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Why Do Lobsters Turn Red When You Cook Them
Anbieter: Orphans Treasure Box, Champaign, IL, USA
Verkäuferbewertung 4 von 5 Sternen
hardcover. Zustand: Very Good. Ships quickly. Almost like new. Minimal shelf/reading wear. Orphans Treasure Box sells books to raise money for orphans and vulnerable kids.
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Molecular Gastronomy: Exploring the Science of Flavor
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, New York, 2006
ISBN 10: 0231133138 ISBN 13: 9780231133135
Anbieter: Abacus Bookshop, Pittsford, NY, USA
Verkäuferbewertung 5 von 5 Sternen
softcover. Zustand: Nearly fine copy. Later prt. 8vo, 377 pp., Arts and Traditions of the Table: Perspectives on Culinary History series.
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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 38 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2016
ISBN 10: 0231164874 ISBN 13: 9780231164870
Zustand: 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!
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2006
ISBN 10: 023113312X ISBN 13: 9780231133128
Anbieter: Greenworld Books, Arlington, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2006
ISBN 10: 023113312X ISBN 13: 9780231133128
Anbieter: Goodwill, Brooklyn Park, MN, USA
Verkäuferbewertung 4 von 5 Sternen
Zustand: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.
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Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 43 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2007
ISBN 10: 023114170X ISBN 13: 9780231141703
Anbieter: AwesomeBooks, Wallingford, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 3,62
EUR 4,86 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 4 verfügbar
In den WarenkorbHardcover. Zustand: Very Good. Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .
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Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of . the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2008
ISBN 10: 0231133138 ISBN 13: 9780231133135
Anbieter: AwesomeBooks, Wallingford, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 3,62
EUR 4,86 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbPaperback. Zustand: Very Good. Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of . the Table: Perspectives on Culinary History) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .
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The Science of the Oven.
Buch 10 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, New York, 2009
ISBN 10: 0231147066 ISBN 13: 9780231147064
Anbieter: Research Ink, Takoma Park, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: Very Good. 206 pp. Arts and traditions of the table. dj. Rubber-stamped on title page. book.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, United States, New York, 2008
ISBN 10: 0231133138 ISBN 13: 9780231133135
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 2,31
EUR 6,61 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 5 verfügbar
In den WarenkorbPaperback. Zustand: Very Good. Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffle rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Kitchen Mysteries: Revealing the Science of Cooking (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 43 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2010
ISBN 10: 0231141718 ISBN 13: 9780231141710
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 2,43
EUR 6,61 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
In den WarenkorbPaperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 39 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2006
ISBN 10: 023113312X ISBN 13: 9780231133128
Anbieter: Goodwill of Greater Milwaukee and Chicago, Racine, WI, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: acceptable. Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved, dog eared or creased page s ; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.
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Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 43 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2007
ISBN 10: 023114170X ISBN 13: 9780231141703
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 1,52
EUR 7,55 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 43 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2007
ISBN 10: 023114170X ISBN 13: 9780231141703
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 1,52
EUR 7,55 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Buch 9 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryAnbieter: Magers and Quinn Booksellers, Minneapolis, MN, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.
