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The Science of Good Cooking: Master - Hardcover, by The Editors of - Very Good u
US $17,60
CircaEUR 15,42
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Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Spedizione:
Gratis USPS Media MailTM.
Oggetto che si trova a: Philadelphia, Pennsylvania, Stati Uniti
Consegna:
Consegna prevista tra il mer 11 giu e il mar 17 giu a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico del venditore.
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:126977388375
Specifiche dell'oggetto
- Condizione
- Type
- Hardcover
- ISBN
- 9781933615981
Informazioni su questo prodotto
Product Identifiers
Publisher
America's Test Kitchen
ISBN-10
1933615982
ISBN-13
9781933615981
eBay Product ID (ePID)
117235706
Product Key Features
Book Title
Science of Good Cooking : Master 50 Simple concepts to Enjoy a Lifetime of Success in the Kitchen
Number of Pages
504 Pages
Language
English
Publication Year
2012
Topic
Reference, General, Methods / General, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
64.6 Oz
Item Length
10.7 in
Item Width
9.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-012807
TitleLeading
The
Synopsis
Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen., Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such asOld-Fashioned Burgers, Classic Mashed Potatoes,andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
LC Classification Number
TX651.S375 2012
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