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原文書 (12)

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$400~$599 (4)
$600~$799 (2)
$800以上 (6)

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2014~2015 (1)
2012~2013 (2)
2012年以前 (9)

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平裝 (4)
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作者


Herve This/ Jody Gladding (TRN) (4)
Herve This/ M. B. Debevoise (TRN) (2)
Herve This/ Malcolm Debevoise (TRN) (2)
Herve This/ Pierre Gagnaire/ M. B. Debevoise (TRN) (2)
Herve This/ Malcolm Debevoise (TRN)/ Marie-Odile Monchicourt (CON) (1)
Shaun Smith/ Herve This (FRW) (1)

出版社/品牌


Columbia Univ Pr (9)
Univ of California Pr (2)
Paul & Co Pub Consortium (1)

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12筆商品,1/1頁

1.Note-by-Note Cooking ― The Future of Food

作者:Herve This; Malcolm Debevoise (TRN)  出版社:Columbia Univ Pr  出版日:2014/10/07 裝訂:精裝

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol,

定價:873元   優惠價: 9786

無庫存,下單後進貨(採購期約45個工作天)

2.Magical Narcissism ― Selected Writings on Books, Writers, Food, and Chefs

作者:Shaun Smith; Herve This (FRW)  出版社:Paul & Co Pub Consortium  出版日:2013/06/01 裝訂:平裝

Sometimes caustic, sometimes celebratory, and always entertaining, the pieces in this collection represent the best from 15 years of writing by journalist and critic Shaun Smith and investigate his tw

定價:698元   優惠價: 9628

無庫存,下單後進貨(採購期約45個工作天)

3.The Science of the Oven

作者:Herve This; Jody Gladding (TRN)  出版社:Columbia Univ Pr  出版日:2012/08/07 裝訂:平裝

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its su

定價:593元   優惠價: 9534

無庫存,下單後進貨(採購期約45個工作天)

4.Kitchen Mysteries:Revealing the Science of Cooking

作者:Herve This; Jody Gladding (TRN)  出版社:Columbia Univ Pr  出版日:2010/08/01

Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the e

定價:593元   優惠價: 9534

無庫存,下單後進貨(採購期約45個工作天)

5.The Science of the Oven

作者:Herve This; Jody Gladding (TRN)  出版社:Columbia Univ Pr  出版日:2009/10/01 裝訂:精裝

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its su

定價:803元   優惠價: 9723

無庫存,下單後進貨(採購期約45個工作天)

6.Building a Meal: From Molecular Gastronomy to Culinary Constructivism

作者:Herve This; Malcolm Debevoise (TRN)  出版社:Columbia Univ Pr  出版日:2009/04/01 裝訂:精裝

Considering six bistro favorites, Hervae This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction

定價:698元   優惠價: 9628

無庫存,下單後進貨(採購期約45個工作天)

7.Kitchen Mysteries: Revealing the Science of Cooking

作者:Herve This; Jody Gladding (TRN)  出版社:Columbia Univ Pr  出版日:2007/11/01 裝訂:精裝

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physi

定價:803元   優惠價: 9723

無庫存,下單後進貨(採購期約45個工作天)

8.Molecular Gastronomy: Exploring the Science of Flavor

作者:Herve This; M. B. Debevoise (TRN)  出版社:Columbia Univ Pr  出版日:2008/07/31

Herv? This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr

定價:593元   優惠價: 9534

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9.Molecular Gastronomy: Exploring the Science of Flavor

作者:Herve This; M. B. Debevoise (TRN)  出版社:Columbia Univ Pr  出版日:2005/12/14 裝訂:精裝

Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas

定價:1048元   優惠價: 9943

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10.Building a Meal

作者:Herve This; Malcolm Debevoise (TRN); Marie-Odile Monchicourt (CON)  出版社:Columbia Univ Pr  出版日:2011/08/05 裝訂:平裝

The internationally renowned chemist, television personality and author of Kitchen Mysteries reveals the science behind six bistro favorites including consomme and chocolate mousse to demonstrate how

定價:523元   優惠價: 9471

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11.Cooking

作者:Herve This; Pierre Gagnaire; M. B. Debevoise (TRN)  出版社:Univ of California Pr  出版日:2010/04/21 裝訂:平裝

From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve Th

定價:1213元   優惠價: 91092

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12.Cooking: The Quintessential Art

作者:Herve This; Pierre Gagnaire; M. B. Debevoise (TRN)  出版社:Univ of California Pr  出版日:2008/10/01 裝訂:精裝

From its intriguing opening question - "How can we reasonably judge a meal?" - to its richly rewarding conclusion, this beautifully designed book picks up where Brillat-Savarin left off almost two cen

定價:1890元   優惠價: 91701

無庫存,下單後進貨(採購期約45個工作天)