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Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. No Dust Jacket.
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Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Published by Weldon Owen (edition ), 2016
ISBN 10: 168188108X ISBN 13: 9781681881089
Language: English
Hardcover. Condition: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Condition: Good. Used book that is in clean, average condition without any missing pages.
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Condition: good. This book is in good condition with very minimal damage. Pages may have minimal notes or highlighting. Cover image on the book may vary from photo. Ships out quickly in a secure plastic mailer.
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Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.45.
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Used offers from £ 4.83
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Paperback. Condition: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less 3.89.
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The Science of Good Food : The Ultimate Reference on How Cooking Works
Published by Rose Incorporated, Robert, 2008
ISBN 10: 0778802051 ISBN 13: 9780778802051
Language: English
Condition: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.
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Used offers from £ 6.79
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cards. Condition: Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Mastering the Grill: The Owner's Manual for Outdoor Cooking
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
First Edition Signed
Condition: Very Good. Signed Copy First edition copy. . Inscribed by authors opposite title page. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Paperback. Condition: New. New, unread, and unused.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Published by Robert Rose, Ontario, CA, 2008
ISBN 10: 0778802051 ISBN 13: 9780778802051
Language: English
Seller: Rose's Books IOBA, Harwich Port, MA, U.S.A.
Association Member: IOBA
Seller rating 2 out of 5 stars
First Edition
Pictorial Cover. Condition: New. First Edition, First Printing. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard. This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."-Publishers Weekly. No dust jacket as issued. New.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Published by Robert Rose, Ontario, CA, 2008
ISBN 10: 0778802051 ISBN 13: 9780778802051
Language: English
Seller: Rose's Books IOBA, Harwich Port, MA, U.S.A.
Association Member: IOBA
Seller rating 2 out of 5 stars
First Edition
Pictorial Cover. Condition: New. First Edition, First Printing. Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard. This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."-Publishers Weekly. No dust jacket as issued. New. Size: 4to - over 9¾" - 12" tall.
