Kitchen science explained Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and ans… Más…
Kitchen science explained Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made Should cooks avoid aluminum pans Interspersed throughout Wolke`s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease Portuguese Poached Meringue that demonstrates cream of tartar at work and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices.`- Publishers Weekly What Einshtein told his cook: Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made Should cooks avoid aluminum pans Interspersed throughout Wolke`s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease Portuguese Poached Meringue that demonstrates cream of tartar at work and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices.`- Publishers Weekly HEALTH & FITNESS / Diet & Nutrition / Diets, Ivanov And Ferber Mann<
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Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is… Más…
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolkes accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices.-?Publishers Weekly? ?????? ?????? - ????????? ?????, ????????? ????????????? ?????, ????? ??????? ? Washington Post ? ???? ?????????? ????. Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolkes accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Ratgeber > Gesundheit, Mann, Ivanov and Ferber<
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(*) Libro agotado significa que este título no está disponible por el momento en alguna de las plataformas asociadas que buscamos.
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is… Más…
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."??Publishers Weekly? E-Book<
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(*) Libro agotado significa que este título no está disponible por el momento en alguna de las plataformas asociadas que buscamos.
Kitchen science explained Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and ans… Más…
Kitchen science explained Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made Should cooks avoid aluminum pans Interspersed throughout Wolke`s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease Portuguese Poached Meringue that demonstrates cream of tartar at work and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices.`- Publishers Weekly What Einshtein told his cook: Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made Should cooks avoid aluminum pans Interspersed throughout Wolke`s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease Portuguese Poached Meringue that demonstrates cream of tartar at work and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices.`- Publishers Weekly HEALTH & FITNESS / Diet & Nutrition / Diets, Ivanov And Ferber Mann<
- Ebook, Russisch, Neuware Gastos de envío:Sofort lieferbar, DE. (EUR 0.00)
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is… Más…
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolkes accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices.-?Publishers Weekly? ?????? ?????? - ????????? ?????, ????????? ????????????? ?????, ????? ??????? ? Washington Post ? ???? ?????????? ????. Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolkes accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Ratgeber > Gesundheit, Mann, Ivanov and Ferber<
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is… Más…
Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."??Publishers Weekly? E-Book<
1Dado que algunas plataformas no nos comunican las condiciones de envío y éstas pueden depender del país de entrega, del precio de compra, del peso y tamaño del artículo, de una posible membresía a la plataforma, de una entrega directa por parte de la plataforma o a través de un tercero (Marketplace), etc., es posible que los gastos de envío indicados por eurolibro/terralibro no concuerden con los de la plataforma ofertante.
Detalles del libro - What Einshtein told his cook (eBook, ePUB)
EAN (ISBN-13): 9785000572337 Año de publicación: 2014 Editorial: Ivanov And Ferber Mann
Libro en la base de datos desde 2014-08-30T19:19:19+02:00 (Madrid) Página de detalles modificada por última vez el 2018-08-13T14:21:51+02:00 (Madrid) ISBN/EAN: 9785000572337
ISBN - escritura alterna: 978-5-00057-233-7 Mode alterno de escritura y términos de búsqueda relacionados: Autor del libro: robert wolke Título del libro: yes cook
