The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
Autor Howard Hillmanen Limba Engleză Hardback – 18 feb 2003
In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 125.73 lei 3-5 săpt. | |
| HarperCollins Publishers – 18 feb 2003 | 125.73 lei 3-5 săpt. | |
| Hardback (1) | 208.13 lei 3-5 săpt. | |
| HarperCollins Publishers – 18 feb 2003 | 208.13 lei 3-5 săpt. |
Preț: 208.13 lei
Puncte Express: 312
Preț estimativ în valută:
36.84€ • 43.04$ • 31.97£
36.84€ • 43.04$ • 31.97£
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Specificații
ISBN-13: 9780544310889
ISBN-10: 0544310888
Pagini: 336
Dimensiuni: 140 x 216 x 22 mm
Greutate: 0.57 kg
Editura: HarperCollins Publishers
Colecția Harvest
ISBN-10: 0544310888
Pagini: 336
Dimensiuni: 140 x 216 x 22 mm
Greutate: 0.57 kg
Editura: HarperCollins Publishers
Colecția Harvest
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Notă biografică
Howard Hillman is the author of more than twenty-five books on food and wine. He has contributed articles to the New York Times, the Wall Street Journal, and Food & Wine as well as other distinguished publications.