Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Oktober 2017
Genre:	Ratgeber
	chemistry of cooking / Cookery / food by ingredient# chicken and other poultry / Cookery / food by ingredient# chocolate / Cookery / food by ingredient# fish and seafood / Cookery / food by ingredient# meat and game / COOKING / General / COOKING / Methods / General / COOKING / Specific Ingredients / Chocolate / COOKING / Specific Ingredients / Meat / COOKING / Specific Ingredients / Poultry / COOKING / Specific Ingredients / Seafood / Cooking with chicken & other poultry / Cooking with chocolate / Cooking with fish & seafood / Cooking with meat & game / Food chemistry / how to cook the perfect boiled egg / how to cook the perfect rice / how to cook the perfect steak / how to make ice cream without an ice-cream maker / how to tell if an egg is fresh / molecular cooking / Reference works / science in the kitchen / science of food / why does popcorn pop mehr...
ISBN:	9780241229781
EAN-Code:	9780241229781
Verlag:	Dorling Kindersley
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 262 mm / B 220 mm / D 25 mm
Gewicht:	1357 gr
Seiten:	256
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

Specialising in food science, Dr Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, the Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity.