Besplatna dostava Overseas kurirskom službom iznad 59.99 €
Overseas 4.99 Pošta 4.99 DPD 5.99 Box Now 4.49 GLS 3.99

On Food and Cooking

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga On Food and Cooking Harold McGee
Libristo kod: 01390489
Nakladnici Scribner Book Company, studeni 2003
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it fi... Cijeli opis
? points 104 b TOP TOP
41.97
Vanjske zalihe Šaljemo za 3-5 dana

30 dana za povrat kupljenih proizvoda


Kupci su kupili i


TOP
Salt, Fat, Acid, Heat Samin Nosrat / Tvrdi uvez
common.buy 31.75
TOP
The Food Lab J. Kenji Lopez-Alt / Tvrdi uvez
common.buy 44.01
TOP
The Noma Guide to Fermentation René Redzepi / Tvrdi uvez
common.buy 33.80
TOP
The Art & Science of Foodpairing Peter Coucquyt / Tvrdi uvez
common.buy 42.07
TOP
The Art of Fermentation Sandor Ellix Katz / Tvrdi uvez
common.buy 35.23
TOP
The Flavor Matrix James Briscione / Tvrdi uvez
common.buy 33.80
TOP
New Larousse Gastronomique Hamlyn / Tvrdi uvez
common.buy 83.95
TOP
Vegetarian Flavor Bible Karen Page / Tvrdi uvez
common.buy 36.96
TOP
Mastering the Art of French Cooking, Vol.1 Julia Child / Meki uvez
common.buy 14.39
TOP
French Laundry Cookbook Thomas Keller / Tvrdi uvez
common.buy 50.04
TOP
Institut Paul Bocuse Gastronomique Institut Paul Bocuse / Tvrdi uvez
common.buy 73.02
TOP
Ratio Michael Ruhlman / Meki uvez
common.buy 11.84
TOP
Momofuku David Chang / Tvrdi uvez
common.buy 31.45
Essentials of Classic Italian Cooking Marcella Hazan / Tvrdi uvez
common.buy 34.82
The Professional Chef The Culinary Institute of America (CIA) / Tvrdi uvez
common.buy 98.25

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.

For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.

Informacije o knjizi

Puni naziv On Food and Cooking
Autor Harold McGee
Jezik Engleski
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2004
Broj stranica 896
EAN 9780684800011
ISBN 0684800012
Libristo kod 01390489
Težina 1312
Dimenzije 180 x 48 x 48
Poklonite ovu knjigu još danas
To je jednostavno
1 Dodajte knjigu u košaricu i odaberite isporuku kao poklon 2 Zauzvrat ćemo vam poslati kupon 3 Knjiga dolazi na adresu poklonoprimca

Moglo bi vas zanimati i


TOP
JOSHUA WEISSMAN TEXTURE OVER TASTE WEISSMAN JOSHUA / Tvrdi uvez
common.buy 21.54
TOP
It's Kind of a Funny Story Ned Vizzini / Meki uvez
common.buy 10.71
TOP
Perfume Jean-claude Ellena / Meki uvez
common.buy 14.80
TOP
Under Pressure Thomas Keller / Tvrdi uvez
common.buy 63.72
TOP
Science of Spice Dr. Stuart Farrimond / Tvrdi uvez
common.buy 23.69
TOP
Flour Water Salt Yeast Ken Forkish / Tvrdi uvez
common.buy 29.71
TOP
The Silver Spoon Alberto Capatti / Tvrdi uvez
common.buy 47.38
TOP
Le Guide Culinaire A. Escoffier / Tvrdi uvez
common.buy 61.38
TOP
Bouchon Bakery T. Keller / Tvrdi uvez
common.buy 50.04
TOP
Persiana Sabrina Ghayour / Tvrdi uvez
common.buy 30.43
French Chef Handbook Michel Maincent-Morel / Tvrdi uvez
common.buy 107.64
Bread Is Gold Massimo Bottura / Meki uvez
common.buy 38.09
Becoming a Chef Revised Dornenburg / Meki uvez
common.buy 27.16
Quay Peter Gilmore / Tvrdi uvez
common.buy 46.36

Prijava

Prijavite se na svoj račun. Još nemate Libristo račun? Otvorite ga odmah!

 
obvezno
obvezno

Nemate račun? Ostvarite pogodnosti uz Libristo račun!

Sve ćete imati pod kontrolom uz Libristo račun.

Otvoriti Libristo račun