Peter Klosse (43 results)

Condition: Very Good. : En 'Een uitgekookte zaak', Frédéric Pelletier, el mejor cocinero de Francia, transforma el restaurante clásico de sus padres en un templo culinario moderno. Obsesionado con la calidad, busca la perfección a través del espectáculo culinario, utilizando aditivos alimentarios de CuliFood. Sin embargo, las dudas lo asaltan. Paralelamente, Olga von Bertalanffy, una estudiante de Harvard, investiga los efectos negativos de estos aditivos, descubriendo secretos impactantes con la ayuda de su profesor Bob Martinez. Una trama que entrelaza ambición, innovación y las consecuencias ocultas de la búsqueda de la excelencia gastronómica. EAN: 9789081496100 Tipo: Libros Categoría: Literatura y Ficción Título: Een uitgekookte zaak Autor: Peter Klosse Editorial: Academie voor Gastronomie Idioma: nl Páginas: 472 Formato: tapa blanda.…

Hardcover gebonden boek, met stofomslag, met recepten en foto's in kleur, in goede staat. Please see description or ask for photos.

Condition: Good. Originele zwarte linnen band, stofomslag, geà llustreerd met foto's in kleur en z/w, groot 4to.

Hardcover met stofomslag, 30 cm, 192 pp. Ills.: kleurenillustraties. De vier seizoenen van de Echoput. Cond.: goed / good. ISBN: 9051215401.

Condition: As New.

Condition: Very Good. Jansen, A.M. (illustrator).

Condition: Very Good.

Hardcover, 29 cm, 28 pp. Ills.: kleurenillustraties. Cond.: zeer goed / very good. ISBN: 9789048826810.

Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Condition: Very Good.

Condition: As New. Leichte Kratzer / Abnutzungen / Druckstellen.

Condition: New.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New. In.

Hardback. Condition: New. New copy - Usually dispatched within 4 working days.

Condition: New. pp. 352 1st Edition.

Condition: NEW.

Condition: New. . 2013. 1st Edition. Hardcover. . . . .

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condition: New.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: New. The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.…

Condition: New. Peter Klosse, Ph.D., is a professor of gastronomy at Hotel Management School Maastricht, the Netherlands, and owner of a Michelin-starred restaurant at the gastronomic five-star hotel in Apeldoorn. He founded the Academy for Gastronomy i.

Condition: New. . 2013. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Condition: Brand New. 323 pages. 9.00x6.00x0.75 inches. In Stock.

Condition: As New.

Paperback. Condition: New. The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.…