2005, ISBN: 0710311389, Lieferbar binnen 4-6 Wochen Gastos de envío:Versandkostenfrei innerhalb der BRD

Internationaler Buchtitel. In englischer Sprache. Verlag: KEGAN PAUL, 256 Seiten, [GR: 14530 - HC/Allg. Kochbücher, Grundkochbücher], [SW: - Cooking / Wine], Gebunden, Klappentext: This … Más…

Internationaler Buchtitel. In englischer Sprache. Verlag: KEGAN PAUL, 256 Seiten, [GR: 14530 - HC/Allg. Kochbücher, Grundkochbücher], [SW: - Cooking / Wine], Gebunden, Klappentext: This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury", which contains a copy of a manuscript recipes by Richard II's master cook. This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury", which contains a copy of a manuscript recipes by Richard II's master cook.<

ISBN: 9780710311382

This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, an… Más…

This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury," which contains a copy of a manuscript recipes by Richard II's master cook. Social Science Social Science eBook This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury", which contains a copy of a manuscript recipes by Richard II's master cook.<

ISBN: 9780710311382

First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. Books Books ~~ Social Sciences~~ Anthropology ~~ General Foods~~Edward-Smith Taylor & Francis Thi… Más…

First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. Books Books ~~ Social Sciences~~ Anthropology ~~ General Foods~~Edward-Smith Taylor & Francis This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury", which contains a copy of a manuscript recipes by Richard II's master cook.<

2006, ISBN: 9780710311382

Hardcover, Buch, [PU: Kegan Paul]