Mouritsen Jonas Drotner (103 results)
Tsukemono : The Science and Art of Pickled Vegetables
Johansen, Mariela, Mouritsen, Jonas Drotner, Styrbæk, Klavs, Mouritsen, Ole G.
- Hardcover
Seller: Better World Books, Mishawaka, IN, U.S.A.Better World Books
Contact seller5-star sellerCondition: Used - Good
£ 11.69
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Goodwill of Silicon Valley, SAN JOSE, CA, U.S.A.Goodwill of Silicon Valley
Contact seller4-star sellerCondition: Used - Good
£ 14.02
£ 2.95 shippingShips within U.S.A.Quantity: 1 available
Condition: good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear. Drotner Mouritsen, Jonas (illustr…ator).
Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 18.18
£ 1.95 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.Midtown Scholar Bookstore
Contact seller5-star sellerCondition: Used - Fair
£ 15.69
£ 4.43 shippingShips within U.S.A.Quantity: 2 available
Paperback. Condition: Acceptable. Acceptable - This is a significantly damaged book. It should be considered a reading copy only. Please order this book only if you are interested in the content and not the condition. May be ex-library. PAPERBACK Standard-sized. Drotner Mouritsen, Jonas (illustrator).
- Hardcover
Seller: Frank J. Raucci, Bookseller, Wallingford, CT, U.S.A.Frank J. Raucci, Bookseller
Contact seller5-star sellerCondition: Used - Near fine
£ 16.73
£ 3.68 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. First American Edition, 1st printing. Thin, minor bumping/creasing along top edge of dustjacket and a 1/2" closed tear at front top corner (neatly scotch-taped on the interior), elsewise a bright, clean, tight copy with all text and illustrations clean/unmarked (…Priced Accordingly). "Sushi Food For the Eye, the Body & the Soul" in a single volume, packed with anecdotes and illustrations, presents an insight into the art and science of sushi, one of the most successful translations of Asian food culture into modern globalized cuisine. It combines an overview of the origins and cultural history of sushi with background information on the gastroscience and health benefits associated with this marvelous food and practical advice on its preparation and enjoyment." PROLIFICALLY ILLUSTRATED in full color and black and white photography with accompanying descriptive captions. 330 pages. LBSW6. Jonas Drotner Mouritsen and Tove Nyberg (illustrator).
Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 20.47
£ 1.95 shippingShips within U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
£ 26.12
Free ShippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consum…e roe both as a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.Roe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a green cuisine. Roe is rich in both healthy nutrients and delicious umami taste in addition to providing both crunchy and creamy textures. Roe can therefore be used as a food and as a condiment in many dishes. Roe can be caviar, but roe is much more than roe from sturgeon. The book highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon and herring as well as crab, shrimp, octopus and snails. It also deals with caviar substitutes made from fish meat and seaweeds.The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. This is the joint work of a gastrophysicist and a chef who together have ventured into the kitchen to learn about the wonders of roe by experimenting, tasting and cooking with roe. The driving force for the collaboration has been curiosity and an interest in combining scientific insight with craft and culinary innovation and conveying the lessons thereof to a broader audience. Roe can be caviar, but roe is much more than roe from sturgeon. It also deals with caviar substitutes made from fish meat and seaweeds.The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
£ 28.60
£ 5.87 shippingShips from United Kingdom to U.S.A.Quantity: 15 available
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustrator).
Umami : Unlocking the Secrets of the Fifth Taste
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 34.20
£ 1.95 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contact seller5-star sellerCondition: New
£ 36.22
Free ShippingShips within U.S.A.Quantity: 15 available
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
Contact seller5-star sellerCondition: New
£ 29.25
£ 8.15 shippingShips from Ireland to U.S.A.Quantity: Over 20 available
Condition: New. Illustrator(s): Mouritsen, Jonas Drotner. Translator(s): Johansen, Mariela. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 280 pages, 84 colour illustrations. BIC Classification: JFCV; PN; TDCT; WB. Category: (P) Professional & Vocational. Dimension: 260 x 190. Weight in Gram…s: 454. . 2015. Reprint. Paperback. . . . . Drotner Mouritsen, Jonas (illustrator).
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 35.78
£ 1.95 shippingShips within U.S.A.Quantity: 4 available
Condition: As New. Unread book in perfect condition. Drotner Mouritsen, Jonas (illustrator).
Umami : Unlocking the Secrets of the Fifth Taste
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 36.00
£ 1.95 shippingShips within U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition. Drotner Mouritsen, Jonas (illustrator).
Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
£ 21.96
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: New.
Seaweeds : Edible, Available & Sustainable
Mouritsen, Ole G.; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 36.36
£ 1.95 shippingShips within U.S.A.Quantity: 2 available
Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 38.07
£ 1.95 shippingShips within U.S.A.Quantity: 4 available
Condition: New. Drotner Mouritsen, Jonas (illustrator).
- Hardcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contact seller5-star sellerCondition: New
£ 40.08
Free ShippingShips within U.S.A.Quantity: 4 available
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, US, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
£ 40.22
Free ShippingShips from United Kingdom to U.S.A.Quantity: 12 available
Paperback. Condition: New. In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression th…at is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication. Drotner Mouritsen, Jonas (illustrator).
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
£ 29.39
£ 10.00 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Brand New. 248 pages. 6.10x9.25x0.67 inches. In Stock. Drotner Mouritsen, Jonas (illustrator).
Tsukemono : Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
£ 25.30
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition.
Language: English
Published by The University of Chicago Press, Chicago, London, 2013
- Hardcover
Seller: The Green Arcade, San Francisco, CA, U.S.A.The Green Arcade
Contact seller5-star sellerCondition: Used - Fine
£ 38.02
£ 3.68 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Fine. No Jacket. Slight rub at tips of outside corners; nearly 3-in. edge of manufacturer's glue visible along spine cloth at edge of front board; otherwise, as new. Translation and adaptation to English by Mariela Johansen. 287 numbered pages. Decorated boards. Black cloth spine with green stamped letterin…g. 10.5 x 7 3/4 in. Jonas Drotner Mouritsen (illustrator).
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contact seller5-star sellerCondition: New
£ 34.53
£ 7.75 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New. Illustrator(s): Mouritsen, Jonas Drotner. Translator(s): Johansen, Mariela. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 280 pages, 84 colour illustrations. BIC Classification: JFCV; PN; TDCT; WB. Category: (P) Professional & Vocational. Dimension: 260 x 190. Weight in Gram…s: 454. . 2015. Reprint. Paperback. . . . . Books ship from the US and Ireland. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, US, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
Contact seller5-star sellerCondition: New
£ 43.02
Free ShippingShips within U.S.A.Quantity: Over 20 available
Paperback. Condition: New. In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression th…at is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication. Drotner Mouritsen, Jonas (illustrator).
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
£ 37.01
£ 5.02 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
Contact seller5-star sellerCondition: New
£ 34.33
£ 9.44 shippingShips from Italy to U.S.A.Quantity: Over 20 available
Condition: new. Drotner Mouritsen, Jonas (illustrator).
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
£ 37.51
£ 6.50 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: New. pp. 280. Drotner Mouritsen, Jonas (illustrator).
Seaweeds : Edible, Available & Sustainable
Mouritsen, Ole G.; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 43.68
£ 1.95 shippingShips within U.S.A.Quantity: 2 available
Condition: New.
Language: English
Published by Columbia University Press, New York, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
£ 46.57
Free ShippingShips within U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste im…pression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbaek encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication. The West identifies four basic tastessour, sweet, salty, and bitter. Yet in East Asia, a fifth tasteumamihas entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Drotner Mouritsen, Jonas (illustrator).
Umami : Unlocking the Secrets of the Fifth Taste
Mouritsen, Ole G.; Styrbaek, Klavs; Mouritsen, Jonas Drotner (PHT); Johansen, Mariela (TRN)
Language: English
Published by Columbia University Press, 2015
Series: Book 24 of 53 - Arts and Traditions of the Table: Perspectives on Culinary History
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
£ 30.99
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: New. Drotner Mouritsen, Jonas (illustrator).
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
£ 47.35
Free ShippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardback. Condition: New. Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consume roe both a…s a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.Roe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a green cuisine. Roe is rich in both healthy nutrients and delicious umami taste in addition to providing both crunchy and creamy textures. Roe can therefore be used as a food and as a condiment in many dishes. Roe can be caviar, but roe is much more than roe from sturgeon. The book highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon and herring as well as crab, shrimp, octopus and snails. It also deals with caviar substitutes made from fish meat and seaweeds.The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. This is the joint work of a gastrophysicist and a chef who together have ventured into the kitchen to learn about the wonders of roe by experimenting, tasting and cooking with roe. The driving force for the collaboration has been curiosity and an interest in combining scientific insight with craft and culinary innovation and conveying the lessons thereof to a broader audience. Drotner Mouritsen, Jonas (illustrator).
