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The Kitchen as Laboratory

av Cesar Vega

The Hundred-Year Lie

av Randall Fitzgerald
The Kitchen as Laboratory
206,-

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this glo…

The Hundred-Year Lie
119,-

In a devastating expose in the tradition of "Silent Spring" and "Fast Food Nation," investigative journalist Randall Fitzgerald warns how thousands of man-made chemicals in our …

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Anything That Moves
194,-
Kitchen Mysteries
163,-
Umami
237,-
Molecular Gastronomy
125,-
Anything That Moves av Dana GoodyearKitchen Mysteries av Herve ThisUmami av Ole G. MouritsenMolecular Gastronomy av Herve This
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Molecular Gastronomy
206,-
The Science of Cheese
211,-
Lipid Biochemistry
786,-
Nutritionism
225,-
Molecular Gastronomy av Herve ThisThe Science of Cheese av Michael H. TunickLipid Biochemistry av M. I. GurrNutritionism av Gyorgy Scrinis
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  1. 265,- Legg i handlekurv 1
  2. 141,-
    How to Brew av John J. Palmer
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  3. 144,-
    Malt av John Mallett
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  4. 1260,- Legg i handlekurv 4
  5. 131,-
    Brew Like a Monk av Stan Hieronymus
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  6. 311,-
    Wine Science av Jamie Goode
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  7. 186,- Legg i handlekurv 7
  8. 185,- Legg i handlekurv 8
  9. 175,-
    Designing Great Beers av Ray Daniels
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  10. 182,- Legg i handlekurv 10