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Michael Tunick (146 results)
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Magazine. Condition: Good. First Edition. The front cover has two creases down the left side edge.
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The Science of Cheese
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: Cape Breton Regional Library, Sydney, NS, Canada
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Dust Jacket Condition: Yes, with plastic cover. Book is square and binding is tight. Contents are clean throughout. Boards and dust jacket are in good shape. Although a library item, it only circulated once. Former library book with usual library stamps, labels and markings. (Please note any images provided in our listings are stock photos supplied by AbeBooks and may not match the cover of the actual item.).
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The Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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The Science of Cheese
Language: English
Published by New York: Oxford University Press, 2014
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: Silicon Valley Fine Books, Sunnyvale, CA, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. 3rd printing, hardcover. 281 pages. Very good, gift inscription on endpaper, in a near fine dust jacket, overall a sharp, clean copy.
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New Techniques in the Analysis of Foods.
Language: English
Published by Kluwer Academic/Plenum Press, New York, 1998
ISBN 10: 0306460351 ISBN 13: 9780306460357
Hardback. Condition: Very Good. viii + 213 pp. Rubber-stamped on front free endpaper. book.
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The Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: Books From California, Simi Valley, CA, U.S.A.
Seller rating 4 out of 5 stars
hardcover. Condition: Fine.
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The Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Condition: New.
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The Science and Craft of Artisanal Food Format: Hardback
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Condition: New.
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Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Condition: As New. Unread book in perfect condition.
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The Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Physical Methods in Food Analysis (Acs Symposium Series)
Language: English
Published by American Chemical Society, 2014
ISBN 10: 0841228841 ISBN 13: 9780841228849
Seller: Prior Books Ltd, Cheltenham, United Kingdom
Association Member: ABA ILAB PBFA
Seller rating 5 out of 5 stars
First Edition
Hardcover. Condition: Like New. First Edition. A nearly new hardback copy, in bright fresh condition: very clean, square and tight with no pen-marks, no underlining and no splits.
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The Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Condition: As New. Unread book in perfect condition.
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Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Condition: New.
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The Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Hardcover. Condition: new. New Copy. Customer Service Guaranteed.
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SCI AND CRAFT ARTISANAL FOOD C (eng)
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Condition: new.
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Hispanic Foods
Language: English
Published by American Chemical Society, 2007
ISBN 10: 0841239738 ISBN 13: 9780841239739
Condition: New. pp. x + 203.
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The Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Ceramic Millennium: Critical Writings on Ceramic History, Theory and Art
Language: English
Published by The Press of the Nova Scotia College of Art and Design, 2006
ISBN 10: 0919616453 ISBN 13: 9780919616455
Condition: acceptable. The item is very worn but is perfectly usable. Signs of wear can include aesthetic issues such as scratches, dents, worn and creased covers, folded page corners and minor liquid stains. All pages and the cover are intact, but the dust cover may be missing. Pages may include moderate to heavy amount of notes and highlighting, but the text is not obscured or unreadable. Page edges may have foxing age related spots and browning . May NOT include discs, access code or other supplemental materials.
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The Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 36.46
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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The Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, USA, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Hardcover. Condition: Brand New. 224 pages. 8.00x5.80x1.10 inches. In Stock.
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Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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The Science and Craft of Artisanal Food
Language: English
Published by Oxford University Press Inc, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
£ 38.63
£ 14.19 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardback. Condition: New. New copy - Usually dispatched within 4 working days.
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The Science and Craft of Artisanal Food (Hardcover)
Language: English
Published by Oxford University Press Inc, New York, 2023
ISBN 10: 0190936584 ISBN 13: 9780190936587
Hardcover. Condition: new. Hardcover. You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.Each chapter is written in a collaborationbetween scientists and artisans, comparing the production methods used to create beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and vegetables. These expert contributors highlight thedifferences in practices that cause artisanal food to vary in composition, flavor, and texture from mass-produced food. Milk from particular breeds, grapes adapted to the local climate, olives and cacao from a historically important cultivar, or coffee beans from a specific climate can make all the difference. This book reveals the factors that make a difference in each product, and teaches readers how to assess the producer's messages to evaluate their authenticity. You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Science of Cheese
Language: English
Published by Oxford University Press, 2013
ISBN 10: 0199922306 ISBN 13: 9780199922307
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Hispanic Foods
Language: English
Published by American Chemical Society ACS, 2007
ISBN 10: 0841239738 ISBN 13: 9780841239739
Condition: New. pp. x + 203.
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Hispanic Foods
Language: English
Published by American Chemical Society, 2007
ISBN 10: 0841239738 ISBN 13: 9780841239739
Condition: New. pp. x + 203 Illus.
