9780241302149 - the science of spice: understand flavour connections and revolutionize your cooking von farrimond, dr. stuart (41 Ergebnisse)
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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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.
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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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.
Sprache: Englisch
Verlag: DK, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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hardcover. Zustand: Fine. Connecting readers with great books since 1972! May contain remainder marks. We ship orders daily and Customer Service is our top priority.
Sprache: Englisch
Verlag: DK, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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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.
Sprache: Englisch
Verlag: DK, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Hardcover. Zustand: Very Good. Orders shipped daily from the UK. Professional seller.
Sprache: Englisch
Verlag: DK, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Zustand: New. 2018. 1st Edition. hardcover. . . . . .
Sprache: Englisch
Verlag: DK, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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hardcover. Zustand: New.
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
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Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Zustand: As New. Unread book in perfect condition.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd., 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd, GB, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Hardback. Zustand: New. It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blend…s to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and innovate.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! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd, London, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Hardcover. Zustand: new. Hardcover. Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blendsBecome a seasoning expert and transform your meals from bland to flavourful.Explore the science behind making incredible spice blends and discover how they…work together to create exciting layers of flavour and new sensations. This is the perfect book for curious cooks and adventurous foodies.Spice profiles - organised by their dominant flavour compound - showcase the world's top spices with recipe ideas, information on how to buy, use, and store, and in-depth science to help you release flavours and make your own spice connections. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala - this inspirational guide has all the answers.Explore the world's best spices, create innovative spice blends, and take your cooking to new heights with The Science of Spice. Broaden your culinary horizons by turning to this unique book time and time again. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd, United Kingdom, London, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Softcover
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Paperback. Zustand: Very Good. It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spic…e blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and innovate.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! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too! The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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hardcover. Zustand: New.
Sprache: Englisch
Verlag: Dorling Kindersley, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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hardcover. Zustand: Near Fine. No Jacket. First Edition. boards are neat, a little edge worn. otherwise a much presentable copy. excellent binding. very heavy, may require extra postage. [SK]. Our orders are shipped using tracked courier delivery services.
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
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Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
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Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
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Sprache: Englisch
Verlag: DK, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
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Hardcover. Zustand: Brand New. 224 pages. 10.24x8.70x1.06 inches. In Stock.
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Verlag: Dorling Kindersley Ltd
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Sprache: Englisch
Verlag: Dorling Kindersley Ltd. Okt 2018, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Buch. Zustand: Neu. Neuware -It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice…blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and innovate.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! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too! 224 pp. Englisch.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd. Okt 2018, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, DeutschlandBuchWeltWeit Ludwig Meier e.K.
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Buch. Zustand: Neu. Neuware -It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice…blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and innovate.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! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too! 224 pp. Englisch.
Sprache: Englisch
Verlag: Dorling Kindersley Ltd. Okt 2018, 2018
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
Anbieter: Wegmann1855, Zwiesel, DeutschlandWegmann1855
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Buch. Zustand: Neu. Neuware -Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as 'Inside the Factory' and 'The Truth About .', and at public events. His writing appears in national and internation…al publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and he reveals the science behind spices, in a way never before seen.
Sprache: Englisch
Verlag: DK
Serie: The Science of Food, Buch 2 von 7. Buch 2 von 7 - The Science of Food
- Hardcover
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Zustand: New.
