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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Evergreen Goodwill, Seattle, WA, USA
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
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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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Your Online Bookstore, Houston, TX, USA
Verkäuferbewertung 5 von 5 Sternen
paperback. Zustand: Good.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
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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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press (edition Illustrated), 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Hardcover. Zustand: Very Good. Illustrated. 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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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Orphans Treasure Box, Champaign, IL, USA
Verkäuferbewertung 4 von 5 Sternen
hardcover. Zustand: Good. Ships quickly. Gift inscription on inside cover page. Mild to moderate shelf/reading wear. Orphans Treasure Box sells books to raise money for orphans and vulnerable kids.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Zoom Books East, Glendale Heights, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: like_new. Book is in like new condition with minimal signs of wear. Pages are clean and free from notes or highlighting. Dust cover is intact. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Midtown Scholar Bookstore, Harrisburg, PA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Midtown Scholar Bookstore, Harrisburg, PA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Midtown Scholar Bookstore, Harrisburg, PA, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
hardcover. Zustand: Very Good. Hardcover Book,
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, New York, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Abacus Bookshop, Pittsford, NY, USA
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: Fine copy in fine dust jacket. Illustrated (illustrator). Later prt. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Verlag: Columbia University Press
Anbieter: Academic Book Solutions, Medford, NY, USA
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: LikeNew. Used Like New, no missing pages, no damage to binding, may have a remainder mark.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Hardback or Cased Book)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press 1/31/2012, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: BargainBookStores, Grand Rapids, MI, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback or Cased Book. Zustand: New. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Book.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: THE BOOK BROTHERS, CHATHAM, ON, Kanada
Verkäuferbewertung 4 von 5 Sternen
Hardcover. Zustand: As New. Zustand des Schutzumschlags: As New. As new copy. (see picture) 312 pages.Back center.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: As New. Unread book in perfect condition.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: As New. Unread book in perfect condition.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) (Arts and . the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Greener Books, London, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 16,74
EUR 18,49 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbPaperback. Zustand: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Verkäuferbewertung 5 von 5 Sternen
EUR 25,59
EUR 10,50 Versand
Versand von Irland nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. 2013. Reprint. Paperback. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 156 x 18. Weight in Grams: 656. . . . . .
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (eng)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Brook Bookstore On Demand, Napoli, NA, Italien
Verkäuferbewertung 3 von 5 Sternen
Zustand: new.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Kennys Bookstore, Olney, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. 2013. Reprint. Paperback. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 156 x 18. Weight in Grams: 656. . . . . . Books ship from the US and Ireland.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . .
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The kitchen as laboratory Reflections on the science of food and cooking
Verlag: Columbia University Press, U.S.A, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: Aucott & Thomas, Ibstock, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Erstausgabe
EUR 10,00
EUR 17,34 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbSoftcover. Zustand: Fair. First Edition. Clean and tightly bound paperback, front cover creased at top corner, spine uncreased, marks on title pages, no inscriptions. 312 pages, illustrations in the text, bibliography, index.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts & Traditions of the Table: Perspectives on Culinary History)
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, United States, New York, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 36,23
EUR 6,48 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
In den WarenkorbPaperback. Zustand: Very Good. Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food. 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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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2012
ISBN 10: 0231153449 ISBN 13: 9780231153447
Anbieter: Kennys Bookstore, Olney, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . . Books ship from the US and Ireland.
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Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Buch 44 von 53: Arts and Traditions of the Table: Perspectives on Culinary HistorySprache: Englisch
Verlag: Columbia University Press, 2013
ISBN 10: 0231153457 ISBN 13: 9780231153454
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 26,64
EUR 17,34 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 7 verfügbar
In den WarenkorbZustand: New.
