Seller: Majestic Books, Hounslow, United Kingdom
Condition: New. Seller Inventory # 399989976
Seller: Biblios, Frankfurt am main, HESSE, Germany
Condition: New. Seller Inventory # 18396419853
Seller: Books Puddle, New York, NY, U.S.A.
Condition: New. Seller Inventory # 26396419847
Seller: AG Library, Malaga, MA, Spain
Condition: New. Idioma/Language: Inglés. El presente volumen recoge 42 artículos de Fernando Sapiña, escritos durante más de diez años para la revista 'Mètode', sobre los principios físicos y químicos de los alimentos y de sus elaboraciones, todos acompañados de una receta culinaria. Cuenta con la colaboración de la artista Teresa Tomás, quien, a través de su laboratorio "Palomita de maíz", ha experimentado en proyectos en los que la gastronomía se hibrida con su obra. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla. Seller Inventory # 19218259
Seller: Libros Tobal, Ajalvir, M, Spain
Condition: Nuevo. s of informative texts plagued with literary references and everyday experiences and familiar anecdotes - Gastronomía. Seller Inventory # 9788491332640
Seller: Antártica, Madrid, M, Spain
Rustica (tapa blanda). Condition: New. Dust Jacket Condition: Nuevo. 01. Summary Science at the table, published within the popular science collection Monografies Métode , gathers 42 articles written by the chemist Fernando Sapiña (1964-2018) in the science communication journal Métode of the University of Valencia, in a section of the same name. Between 2005 and 2017, the scientist, disseminator, and lecturer of the University of Valencia conducted this space for scientific cuisine where he brought the readers closer to the physical and chemical principles of ingredients and cooking processes, revealing a world of sensory perceptions related to the act of savouring food. This publication collects all these articles and presents them in a single volume so that they can be read as a whole, either approaching each article independently or discovering how they intertwine through aspects such as texture, colour, flavour, smell or the transformations of food, as well as discovering the diverse recipes proposed by the author. This book combines chemical talent and gastronomic taste with a series of informative texts plagued with literary references and everyday experiences and familia. LIBRO. Seller Inventory # 1272156
Seller: Siglo Actual Libros, Soria, SO, Spain
Rústica. Condition: Nuevo. Dust Jacket Condition: Nuevo. ZONUNIV. Seller Inventory # SAL8491332640
Seller: Imosver, PONTECALDELAS, PO, Spain
Condition: Nuevo. Science at the Table Mètode editado por Universitat valencia. Seller Inventory # MID0003288
Seller: Hilando Libros, Madrid, M, Spain
Rústica. Condition: NUEVO. 232 pages/páginas. Seller Inventory # 9788491332640
Seller: Librerias Prometeo y Proteo, Malaga, MA, Spain
Rústica. Condition: New. Dust Jacket Condition: Nuevo. 01. Summary Science at the table, published within the popular science collection Monografies Mètode , gathers 42 articles written by the chemist Fernando Sapiña (1964-2018) in the science communication journal Mètode of the University of Valencia, in a sect. LIBRO. Seller Inventory # 2647057