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  • Building a Meal

    From Molecular Gastronomy to Culinary Constructivism

    par Hervé This ...
    Traduit par Malcolm DeBevoise ...
    An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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, Hervé This unites the head with the hand in order to defend and transform ... En savoir plus

    $15.99 CAD

  • The Science of the Oven

    par Hervé This ...
    Traduit par Jody Gladding ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    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. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry ... En savoir plus

    $16.99 CAD

  • Molecular Gastronomy

    Exploring the Science of Flavor

    par Hervé This ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking ... En savoir plus

    $17.99 CAD ou Gratuit avec Kobo Plus

  • Kitchen Mysteries

    Revealing the Science of Cooking

    par Hervé This ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    “This’s molecular gastronomy is garnished with [his] own rich philosophy of food and flavor” in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... En savoir plus

    $17.99 CAD ou Gratuit avec Kobo Plus

  • Note-by-Note Cooking

    The Future of Food

    par Hervé This ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid ... En savoir plus

    $17.99 CAD ou Gratuit avec Kobo Plus

  • Calculating and Problem Solving Through Culinary Experimentation

    While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.Calculating and Problem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design ... En savoir plus

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  • Uncorked

    The Science of Champagne - Revised Edition

    The spectacular science behind champagne's effervescenceUncorked 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 that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how ... En savoir plus

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  • Handbook of Molecular Gastronomy

    Scientific Foundations, Educational Practices, and Culinary Applications

    Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents ... En savoir plus

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  • Year-Round Edible Gardening

    Growing Vegetables and Herbs, Inside or Outside, in Every Season

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    Want to get home-grown spices in the middle of winter? Eat fresh vegetables in the spring? Sow in the summer to harvest in the fall?Lena Israelsson's book, Year-Round Edible Gardening, is a practical guide for those who want to extend their growing season. And double, perhaps triple, their harvest. Growing year-round is possible, and this book can teach you the best methods to do it the right way ... En savoir plus

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  • From Scratch

    10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

    par Michael Ruhlman ...
    From the James Beard Award-winning, New York Times-bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot ContessaFrom Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna ... En savoir plus

    $23.99 CAD ou Gratuit avec Kobo Plus

  • Healthy and Hearty Salads

    Substantial Main Courses for Every Season

    Filling salads for every season and every taste!Salads are often considered an appetizer or a summertime meal. When the weather is too hot, lightly tossed greens with seasonal fruits and veggies are perfect for cooling the body and filling the stomach. But with rich, filling ingredients and heartier flavors, salads can be served as main courses even in spring, autumn, and winter. Healthy and ... En savoir plus

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