[By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855]
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Bester Preis: € 28,68 (vom 05.05.2019)1
![0615145025025 - Dr. Stuart Farrimond: [By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855]](/c-0615145025025-0.jpg "0615145025025 - Dr. Stuart Farrimond: [By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855]")
[By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855] (2017)
~EN HC NWEAN: 0615145025025, vermutlich in Englisch, DK Book, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days, Real shipping costs can differ.
Von Händler/Antiquariat, GOODS4SALE.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show, Hardcover, Label: DK Book, DK Book, Product group: Book, Published: 2017, Studio: DK Book.
Von Händler/Antiquariat, GOODS4SALE.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show, Hardcover, Label: DK Book, DK Book, Product group: Book, Published: 2017, Studio: DK Book.
2
![0615145025025 - Dr. Stuart Farrimond: [By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855]](/c-0615145025025-1.jpg "0615145025025 - Dr. Stuart Farrimond: [By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855]")
[By The Science of Cooking: Every question answered to give you the edge (Hardcover)【2017】by (Author) [1855] (2017)
~EN HC USEAN: 0615145025025, vermutlich in Englisch, DK Book, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days, Real shipping costs can differ.
Von Händler/Antiquariat, DeltaRiverBooks.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show, Hardcover, Label: DK Book, DK Book, Product group: Book, Published: 2017, Studio: DK Book.
Von Händler/Antiquariat, DeltaRiverBooks.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show, Hardcover, Label: DK Book, DK Book, Product group: Book, Published: 2017, Studio: DK Book.
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