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  • Molecular Gastronomy: Exploring the Science of Flavor

    Molecular Gastronomy: Exploring the Science of Flavor
    av Hervé This

    Inbunden - 2006 - Engelska - ISBN: 9780231133128

    Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctora…

  • Molecular Gastronomy

    Molecular Gastronomy
    av Herve This

    Häftad - 2008 - Engelska - ISBN: 9780231133135

    Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctora…

  • Building a Meal

    Building a Meal
    av Herve This, Malcolm Debevoise, Herve This

    Inbunden - 2009 - Engelska - ISBN: 9780231144667

    An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided…

  • Building a Meal

    Building a Meal
    av Herve This

    Häftad - 2011 - Engelska - ISBN: 9780231144674

    An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided…

  • The Science of the Oven

    The Science of the Oven
    av Herve This, Jody Gladding, Herve This

    Inbunden - 2009 - Engelska - ISBN: 9780231147064

    Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. W…

  • R Tsel Der Kochkunst

    R Tsel Der Kochkunst
    av Herve This-Benckhard

    Inbunden - 1996 - Tyska - ISBN: 9783540611134

    Warum fallt das Souffle zusammen, wenn man den Backofen zu fruh offnet? Warum wird Eischnee steifer, wenn man beim Schlagen Salz hineingibt? Wieviel Mayonnaise kann man mit einem Eigelb machen?Fur neugierige Feinschmecker und wissbegierige Koche und…

  • Kitchen Mysteries

    Kitchen Mysteries
    av Herve This, Jody Gladding, Herve This

    Inbunden - 2007 - Engelska - ISBN: 9780231141703

    An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted…

  • Kitchen Mysteries

    Kitchen Mysteries
    av Herve This

    Häftad - 2010 - Engelska - ISBN: 9780231141710

    An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted…

  • Uncorked: The Science of Champagne - Revised Edition

    Uncorked: The Science of Champagne - Revised Edition
    av Gerard Liger-Belair, Gérard Liger-Belair

    Inbunden - 2013 - Engelska - ISBN: 9780691158723

    Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of tha…

  • Ratsel Der Kochkunst

    Ratsel Der Kochkunst
    av Herve This-Benckhard

    Häftad - 2012 - Tyska - ISBN: 9783642647246

    Autorenportrait: Herve This-Benckhard erforscht die Physik und Chemie des Kochens am College de France in Paris und lehrt an der Faculte des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Science…

  • Rätsel und Geheimnisse der Kochkunst

    Rätsel und Geheimnisse der Kochkunst
    av Hervé This-Benckhard

    Pocket - 2013 - Tyska - ISBN: 9783492304214

  • Note-by-Note Cooking

    Note-by-Note Cooking
    av Herve This

    Häftad - 2016 - Engelska - ISBN: 9780231164870

    Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a…

  • Note-By-Note Cooking: The Future of Food

    Note-By-Note Cooking: The Future of Food
    av Hervé This

    Inbunden - 2014 - Engelska - ISBN: 9780231164863

    Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a…

  • The Science of the Oven

    The Science of the Oven
    av Herve This, Jody Gladding, Herve This

    Pocket - 2012 - Engelska - ISBN: 9780231147071

    Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. W…