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Building a meal, This, Herve


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Цена: 13460T
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Автор: This, Herve
Название:  Building a meal
Издательство: Wiley
Классификация:
ISBN: 0231144660
ISBN-13(EAN): 9780231144667
Обложка/Формат: Hardback
Страницы: 152
Вес: 0.358 кг.
Дата издания: 19.02.2009
Серия: Arts & traditions of the table: perspectives on culinary history
Язык: English
Иллюстрации: 12 illus.
Размер: 203.20 x 154.90 x 20.30
Читательская аудитория: Professional & vocational
Рейтинг:
Поставляется из: Англии
Описание: An internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Herv Thiss scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.


      Новое издание
Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Автор: This Herve
Название: Building a Meal: From Molecular Gastronomy to Culinary Constructivism
ISBN: 0231144679 ISBN-13(EAN): 9780231144674
Издательство: Wiley
Цена: 10290 T
Описание:

An internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv? This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Herv? This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm?, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.


Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Автор: This Herve
Название: Building a Meal: From Molecular Gastronomy to Culinary Constructivism
ISBN: 0231144679 ISBN-13(EAN): 9780231144674
Издательство: Wiley
Рейтинг:
Цена: 10290 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

An internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv? This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Herv? This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm?, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

Building Europe on Expertise

Автор: Trischler Helmuth
Название: Building Europe on Expertise
ISBN: 0230308058 ISBN-13(EAN): 9780230308053
Издательство: Springer
Рейтинг:
Цена: 55900 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Focusing on experts in technology and science, Building Europe on Expertise delivers a new reading of European history. The authors show that modern Europe was built by experts using their unique knowledge to shape societies, set political agendas, and establish collaborations which proved decisive in integrating the continent.


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