GALLIMARD 2002. Mass Market Paperback. Good. Disclaimer:A copy that has been read but remains in clean condition. All pages are intact and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting and the copy can include previous owner inscriptions. At ThriftBooks our motto is: Read More Spend Less.Dust jacket quality is not guaranteed. GALLIMARD paperback
Referentie van de boekhandelaar : G2070763749I3N00 ISBN : 2070763749 9782070763740
Harvard University Press 1981. Hardcover. Acceptable. Disclaimer:A readable copy. All pages are intact and the cover is intact. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. At ThriftBooks our motto is: Read More Spend Less.Dust jacket quality is not guaranteed. Harvard University Press hardcover
Referentie van de boekhandelaar : G0674294106I5N00 ISBN : 0674294106 9780674294103
Harvard University Press 1981. Hardcover. Very Good. Disclaimer:A copy that has been read but remains in excellent condition. Pages are intact and are not marred by notes or highlighting but may contain a neat previous owner name. The spine remains undamaged. At ThriftBooks our motto is: Read More Spend Less.Dust jacket quality is not guaranteed. Harvard University Press hardcover
Referentie van de boekhandelaar : G0674294106I4N00 ISBN : 0674294106 9780674294103
Harvard University Press 1981. Hardcover. Good. Disclaimer:A copy that has been read but remains in clean condition. All pages are intact and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting and the copy can include previous owner inscriptions. The dust jacket is missing. At ThriftBooks our motto is: Read More Spend Less. Harvard University Press hardcover
Referentie van de boekhandelaar : G0674294106I3N01 ISBN : 0674294106 9780674294103
Harvard University Press 1986. Paperback. Very Good. Disclaimer:A copy that has been read but remains in excellent condition. Pages are intact and are not marred by notes or highlighting but may contain a neat previous owner name. The spine remains undamaged. At ThriftBooks our motto is: Read More Spend Less.Dust jacket quality is not guaranteed. Harvard University Press paperback
Referentie van de boekhandelaar : G0674292316I4N00 ISBN : 0674292316 9780674292314
Dover Publications Incorporated 1996. Paperback. Good. Disclaimer:A copy that has been read but remains in clean condition. All pages are intact and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting and the copy can include previous owner inscriptions. At ThriftBooks our motto is: Read More Spend Less.Dust jacket quality is not guaranteed. Dover Publications, Incorporated paperback
Referentie van de boekhandelaar : G0486292207I3N00 ISBN : 0486292207 9780486292205
Montagud Editores 2005. 2005. Hardcover. 296 x 208 x 06 cm. A new culinary technique of immense value for professionals � COMMENTS � FROM THE AUTHORS. � Sous-vide as a tool for storage a tool for cooking or a culinary method Our goal as chefs should really be to take advantage of all of the possibilities together or separately offered by this technique. We consider sous-vide cooking to be the culmination of an evolution in which each concept is a step forward that incorporates the former. And this is the way we propose our book as a progression that involves three concepts of sous-vide: STORAGE COOKING AND CUISINE. The last one implies an assimilation of the two former concepts and supposes the adoption of a new culinary technique. Beyond its practical advantages sous-vide satisfy an objective that is much closer to culinary art as such: the search for maximum quality. This is expressed in extremly precise doneness adjusted for each product absolute respect for the organoleptic properties of ingredients tender and juicy textures that were difficult to achieve until now the ability to concentrate an ingredient's own aromas or others with greater intensity. In their research a result of culinary intuition and scientific knowledge Joan Roca and Salvador Brugu�s have explored a new direction. This book is an open door to their work. Quite simply a how to on sous-vide cooking! Joan Roca & Salvador Brugues are world authorities on this form of cooking and hence no better people to receive instruction from! Simple to follow icons make it easier to decipher cooking methods! There are severe technicalities when it comes to health and safety in this form of cooking and best management practices are graphically outlined and diagramed for easy of use! I am a professional chef with 2 restaurants in the west of Ireland I cook with sous-vide regularly and I found this a treasure trove so if you're a pro or simply an eager enthusiast who wants to know more dip your toe into the water bath that is Sous-Vide Cuisine by Joan Roca & Salvador Brugues. ISBN-10: 8472121127 ISBN-13: 978-8472121126 <br/><br/>A new culinary technique of immense value for professionals � COMMENTS � FROM THE AUTHORS. � Sous-vide as a tool for storage a tool for cooking or a culinary method Our goal as chefs should really be to take advantage of all of the possibilities together or separately offered by this technique. We consider sous-vide cooking to be the culmination of an evolution in which each concept is a step forward that incorporates the former. And this is the way we propose our book as a progression that involves three concepts of sous-vide: STORAGE COOKING AND CUISINE. The last one implies an assimilation of the two former concepts and supposes the adoption of a new culinary technique. Beyond its practical advantages sous-vide satisfy an objective that is much closer to culinary art as such: the search for maximum quality. This is expressed in extremly precise doneness adjusted for each product absolute respect for the organoleptic properties of ingredients tender and juicy textures that were difficult to achieve until now the ability to concentrate an ingredient's own aromas or others with greater intensity. In their research a result of culinary intuition and scientific knowledge Joan Roca and Salvador Brugu�s have explored a new direction. This book is an open door to their work. Quite simply a how to on sous-vide cooking! Joan Roca & Salvador Brugues are world authorities on this form of cooking and hence no better people to receive instruction from! Simple to follow icons make it easier to decipher cooking methods! There are severe technicalities when it comes to health and safety in this form of cooking and best management practices are graphically outlined and diagramed for easy of use! I am a professional chef with 2 restaurants in the west of Ireland I cook with sous-vide regularly and I found this a treasure trove so if you're a pro or simply an eager enthusiast who wants to know more dip your toe into the water bath that is Sous-Vide Cuisine by Joan Roca & Salvador Brugues. ISBN-10: 8472121127 ISBN-13: 978-8472121126 Montagud Editores hardcover
Referentie van de boekhandelaar : BN39091 ISBN : 8472121127 9788472121126
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