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The Science of Cooking, Barham

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Цена: 10394р.
Наличие: Поставка под заказ.  Есть в наличии на складе поставщика.
Склад Англия: 8 шт.  
При оформлении заказа до: 13 июн 2022
Ориентировочная дата поставки: Июль
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Автор: Barham
Название:  The Science of Cooking
Перевод названия: Кулинария как наука
ISBN: 9783540674665
Издательство: Springer
ISBN-10: 3540674667
Обложка/Формат: Hardback
Страницы: 251
Вес: 0.532 кг.
Дата издания: 04.10.2000
Язык: English
Издание: 2001 ed.
Иллюстрации: 27 black & white illustrations, 30 black & white t
Размер: 240 x 167 x 20
Читательская аудитория: Postgraduate, research & scholarly
Ссылка на Издательство: Link
Поставляется из: Германии
Дополнительное описание: Формат: 235x155
Илюстрации: 27
Круг читателей: Nutritional scientists, food technologists, cooks, chemists
Ключевые слова: cooking
food preparation
teaching material
Язык: eng
Оглавление: Introduction.- Sensuous Molecules.- Molecular Gastronomy.- Taste and Flavour.- Heating and Eating.- Physical Gastronomy.- Cooking Methods and Utensils.- Meat and Poultry.- Fish.- Breads.- Sauces.- Sponge Cakes.- Pastry.- SoufflГ©s.- Cooking with Chocolate.

Cooking for Geeks: Real Science, Great Cooks, and Good Food

Автор: Potter Jeff
Название: Cooking for Geeks: Real Science, Great Cooks, and Good Food
ISBN: 1491928050 ISBN-13(EAN): 9781491928059
Издательство: Wiley
Цена: 6532 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. It`s an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don`t consider yourself a geek.

What`s cooking in chemistry?

Название: What`s cooking in chemistry?
ISBN: 3527326219 ISBN-13(EAN): 9783527326211
Издательство: Wiley
Цена: 4528 р.
Наличие на складе: Поставка под заказ.

Описание: * More than fifty well-known chemists present themselves, their research and their favorite dish, faithful to the Lichtenberg motto "He who knows nothing but chemistry does not know chemistry either" * The leading organic chemists are represented, giving a list of the top names in the field.

Note-By-Note Cooking: The Future of Food

Автор: This Herve
Название: Note-By-Note Cooking: The Future of Food
ISBN: 0231164874 ISBN-13(EAN): 9780231164870
Издательство: Wiley
Цена: 2358 р.
Наличие на складе: Поставка под заказ.

Описание: Translation of: La cuisine note a note.

Cooking as a Chemical Reaction: Culinary Science with Experiments

Автор: Ozilgen Z. Sibel
Название: Cooking as a Chemical Reaction: Culinary Science with Experiments
ISBN: 1466554800 ISBN-13(EAN): 9781466554801
Издательство: Taylor&Francis
Цена: 7803 р.
Наличие на складе: Поставка под заказ.

Описание: Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, and other food preparation and processing areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. By conducting experiments and using experiences from the kitchen, and other food preparation and processing areas, this textbook engages students in their own learning process. Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. With this book, students are able to make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. Thus, they will understand how to control these phenomena, allowing them to create new food products, improve the quality and safety of their dishes, improve the culinary presentations of their food, and understand what goes wrong in the kitchen, and other food preparation and processing areas.

Technology of Extrusion Cooking

Автор: Frame
Название: Technology of Extrusion Cooking
ISBN: 0834213400 ISBN-13(EAN): 9780834213401
Издательство: Springer
Цена: 27756 р.
Наличие на складе: Поставка под заказ.

Cooking Innovations

Автор: Nussinovitch
Название: Cooking Innovations
ISBN: 143987588X ISBN-13(EAN): 9781439875889
Издательство: Taylor&Francis
Цена: 16333 р.
Наличие на складе: Невозможна поставка.

Описание: While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations.Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.

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