Description:
Robert Rose, 2008-10-10. Hardcover. Interior is excellent. X library. Minimal wear to cover.
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The Science of Good Food: The Ultimate Reference on How Cooking Works Hardcover - 2008
by David Joachim; Andrew Schloss; A. Philip Handel
Details
- Title The Science of Good Food: The Ultimate Reference on How Cooking Works
- Author David Joachim; Andrew Schloss; A. Philip Handel
- Binding Hardcover
- Edition 1st Edition 1st
- Pages 576
- Volumes 1
- Language ENG
- Publisher Robert Rose, Don Mills, Ontario, Canada
- Date 2008-10
- Illustrated Yes
- Features Illustrated, Price on Product - Canadian
- ISBN 9780778802051 / 0778802051
- Weight 4.25 lbs (1.93 kg)
- Dimensions 10.5 x 7.9 x 1.5 in (26.67 x 20.07 x 3.81 cm)
- Library of Congress subjects Food, Cookery
- Dewey Decimal Code 641.5
Media reviews
Citations
- Library Journal Supplements, 11/15/2008, Page 72
About the author
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The Science of Good Food: The Ultimate Reference on How Cooking Works
by Joachim, David; Schloss, Andrew; Handel Ph.D., A
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The Science of Good Food: The Ultimate Reference on How Cooking Works
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The Science of Good Food: The Ultimate Reference on How Cooking Works
by David Joachim; Andrew Schloss; A. Handel Ph.D
- Used
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- Hardcover
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- Used - Very Good
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- Hardcover
- ISBN 10 / ISBN 13
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Robert Rose, 2008. Hardcover. Very Good. 10x7x1. No Remarks Or Highlights. 624 Pages With The Index, . Hardcover. In Very Good Condition.- We can ship from Canada and the USA, based on your address. Specializing in academic, collectible and historically significant, providing the utmost quality and customer service satisfaction. For any questions feel free to email us.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
by Joachim, David
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New. Spend Less, Read More.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
by Joachim, David/ Schloss, Andrew/ Handel, A. Philip
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- New
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- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
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Exeter, Devon, United Kingdom
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Robert Rose Inc, 2008. Hardcover. New. 576 pages. 10.60x7.70x1.50 inches.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
by Joachim, David; Schloss, Andrew; Handel, A. Philip
- New
- Hardcover
- first
- Condition
- New
- Edition
- First Edition, First Printing
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Quantity Available
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HARWICH PORT, Massachusetts, United States
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Ontario, CA: Robert Rose, 2008. Book. New. Pictorial Cover. First Edition, First Printing. 4to - over 9¾" - 12" tall. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy…
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€63.23
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![The Science of Good Food: The Ultimate Reference on How Cooking Works](https://d3525k1ryd2155.cloudfront.net/f/051/802/9780778802051.IN.0.m.jpg)
Stock Photo: Cover May Be Different
The Science of Good Food: The Ultimate Reference on How Cooking Works
by Joachim, David; Schloss, Andrew; Handel, A. Philip
- New
- Hardcover
- first
- Condition
- New
- Edition
- First Edition, First Printing
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780778802051 / 0778802051
- Quantity Available
- 1
- Seller
-
HARWICH PORT, Massachusetts, United States
- Item Price
-
€63.23€5.66 shipping to USA
Show Details
Description:
Ontario, CA: Robert Rose, 2008. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference…
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€63.23
€5.66
shipping to USA