Zurück zur Startseite
|Eingestellt in Kategorie:

Bild 1 von 2

Bild 1 von 2
Bild 2 von 2
Ähnlichen Artikel verkaufen?
Selbst verkaufen

150 lebensmittelwissenschaftliche Fragen beantwortet: Intelligenter kochen, besser kochen

Dream Books Co.
(337106)
Angemeldet als gewerblicher Verkäufer
Mehr Artikel des Verkäufers
Verkäufer kontaktieren
US $8,54
Ca.CHF 6,77
Artikelzustand:
Akzeptabel
Schnell, bevor er weg ist. 1 Person beobachtet diesen Artikel.
Ganz entspannt. Rückgaben akzeptiert.
Versand:
Kostenlos Economy Shipping.
Standort: Denver, Colorado, USA
Lieferung:
Lieferung zwischen Mo, 28. Jul und Fr, 1. Aug nach 94104 bei heutigem Zahlungseingang
Wir wenden ein spezielles Verfahren zur Einschätzung des Liefertermins an – in diese Schätzung fließen Faktoren wie die Entfernung des Käufers zum Artikelstandort, der gewählte Versandservice, die bisher versandten Artikel des Verkäufers und weitere ein. Insbesondere während saisonaler Spitzenzeiten können die Lieferzeiten abweichen.
Rücknahme:
30 Tage Rückgabe. Käufer zahlt Rückversand. Wenn Sie ein eBay-Versandetikett verwenden, werden die Kosten dafür von Ihrer Rückerstattung abgezogen.
Zahlungen:
     Diners Club

Sicher einkaufen

eBay-Käuferschutz
Geld zurück, wenn etwas mit diesem Artikel nicht stimmt. Mehr erfahreneBay-Käuferschutz - wird in neuem Fenster oder Tab geöffnet
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:187225780164
Zuletzt aktualisiert am 23. Jul. 2025 22:32:37 MESZAlle Änderungen ansehenAlle Änderungen ansehen

Artikelmerkmale

Artikelzustand
Akzeptabel: Buch mit deutlichen Gebrauchsspuren. Der Einband kann einige Beschädigungen aufweisen, ...
Release Year
2020
ISBN
9781646118335

Über dieses Produkt

Product Identifiers

Publisher
Callisto Publishing LLC
ISBN-10
1646118332
ISBN-13
9781646118335
eBay Product ID (ePID)
23038567553

Product Key Features

Book Title
150 Food Science Questions Answered : Cook Smarter, Cook Better
Number of Pages
198 Pages
Language
English
Topic
Reference, General, Methods / General
Publication Year
2020
Genre
Cooking, Science
Author
Bryan Le
Format
Trade Paperback

Dimensions

Item Height
0.6 in
Item Weight
17.3 Oz
Item Length
9.3 in
Item Width
7.6 in

Additional Product Features

Intended Audience
Trade
Reviews
"Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Bryan's expertise, sense of humor, and the nerdy details. As a busy mom of two, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science)." --Danielle Robertson Rath, food scientist and best-selling author of How to Get Sh*t Done When You Feel Like Sh*t and Are You a Monster or a Rock Star: A Guide to Energy Drinks, "A must-have kitchen companion for curious home cooks! Bryan Le provides practical insights on how food science can help instantly improve your cooking skills. Readers learn the why behind the techniques, empowering them to tackle the most common kitchen challenges with ease." --Jessica Gavin, certified food scientist, certified culinary scientist, author of Easy Culinary Science for Better Cooking, "A wonderful resource for the curious cook and food science professional alike. Amidst a sea of misinformation surrounding food and science, this book can serve as your own personal fact-checker. Bryan's expertise shines through in these well researched and easy to understand explanations. No matter how much you may think you know about food and cooking, you're bound to learn something new!" --Erin, Food Science Babe, "Science is everywhere, and cooking is no exception. Bryan does a fantastic job breaking down and exploring the tiny little details that go into home cooking from the pan you use to the type of bread you bake. It's a great introduction to the world of food science and will allow you to think more about how you cook and what goes on in the food you eat." --Adam Yee, food scientist and host of My Food Job Rocks! "Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Bryan's expertise, sense of humor, and the nerdy details. As a busy mom of two, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science)." --Danielle Robertson Rath, food scientist and best-selling author of How to Get Sh*t Done When You Feel Like Sh*t and Are You a Monster or a Rock Star: A Guide to Energy Drinks "A must-have kitchen companion for curious home cooks! Bryan Le provides practical insights on how food science can help instantly improve your cooking skills. Readers learn the why behind the techniques, empowering them to tackle the most common kitchen challenges with ease." --Jessica Gavin, certified food scientist, certified culinary scientist, author of Easy Culinary Science for Better Cooking, "Science is everywhere, and cooking is no exception. Bryan does a fantastic job breaking down and exploring the tiny little details that go into home cooking from the pan you use to the type of bread you bake. It's a great introduction to the world of food science and will allow you to think more about how you cook and what goes on in the food you eat." --Adam Yee, food scientist and host of My Food Job Rocks! "Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Bryan's expertise, sense of humor, and the nerdy details. As a busy mom of two, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science)." --Danielle Robertson Rath, food scientist and best-selling author of How to Get Sh*t Done When You Feel Like Sh*t and Are You a Monster or a Rock Star: A Guide to Energy Drinks "A must-have kitchen companion for curious home cooks! Bryan Le provides practical insights on how food science can help instantly improve your cooking skills. Readers learn the why behind the techniques, empowering them to tackle the most common kitchen challenges with ease." --Jessica Gavin, certified food scientist, certified culinary scientist, author of Easy Culinary Science for Better Cooking "A wonderful resource for the curious cook and food science professional alike. Amidst a sea of misinformation surrounding food and science, this book can serve as your own personal fact-checker. Bryan's expertise shines through in these well researched and easy to understand explanations. No matter how much you may think you know about food and cooking, you're bound to learn something new!" --Erin, Food Science Babe, "Science is everywhere, and cooking is no exception. Bryan does a fantastic job breaking down and exploring the tiny little details that go into home cooking from the pan you use to the type of bread you bake. It's a great introduction to the world of food science and will allow you to think more about how you cook and what goes on in the food you eat." --Adam Yee, food scientist and host of My Food Job Rocks!
Synopsis
Cooking isn't just an art, it's a science--150 fascinating food facts to make you a better cook Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship. Learn food science--how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking. Inside 150 Food Science Questions Answered you'll find: Can you control garlic's intensity by the way you cut it? --Garlic's signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. Does alcohol burn off when cooked? --Quick processes like flambé eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. Does searing a steak seal in the juices? --No, but it does develop delicious flavors through a process called the Maillard reaction. Learn food science and you'll be on your way to truly understanding the chemistry of cooking., Cooking isn't just an art, it's a science-150 fascinating food facts to make you a better cook Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship. Learn food science-how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking. Inside 150 Food Science Questions Answered you'll find- Can you control garlic's intensity by the way you cut it? -Garlic's signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. Does alcohol burn off when cooked? -Quick processes like flambe eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. Does searing a steak seal in the juices? -No, but it does develop delicious flavors through a process called the Maillard reaction. Learn food science and you'll be on your way to truly understanding the chemistry of cooking.

Artikelbeschreibung des Verkäufers

Info zu diesem Verkäufer

Dream Books Co.

98,9% positive Bewertungen•1.7 Mio. Artikel verkauft

Mitglied seit Sep 2008
Angemeldet als gewerblicher Verkäufer
Dream Books Co. recycles books back into the hands of readers. Shoppers can browse our complete selection of over 100,000 items online or visit our bookstore in Denver. Since 2008, we have kept over ...
Mehr anzeigen
Shop besuchenKontakt

Detaillierte Verkäuferbewertungen

Durchschnitt in den letzten 12 Monaten
Genaue Beschreibung
4.9
Angemessene Versandkosten
5.0
Lieferzeit
5.0
Kommunikation
4.9

Verkäuferbewertungen (478'108)

Alle Bewertungen
Positiv
Neutral
Negativ
Alle Bewertungen ansehen

Noch mehr entdecken: