Vicki Edgson  | Motorbooks Intl

72,900원  | 20150115  | 9781909342835

This unique and authoritative book introduces a whole new way of eating and promotes lifestyle choices that are best for your body.

 | Istanbul Aydin University International

53,980원  | 20190330  | 9781642262193

Gastronomi, bu?tu?n du?nyada oldug?u gibi u?lkemizde de artan bir s?ekilde ilgi go?rmeye devam etmektedir. Ancak c?og?u kis?i tarafından gastronomi, yemek yapmaktan ve sunmaktan ibaret bir meslek dalı olarak algılanmaktadır. Bu algı kırılmakla birlikte gastronominin u?lkemizde hak ettig?i yeri bulabilmesi ic?in bir bilim ve sanat dalı oldug?unun topluma tanıtılması gerekmektedir.

 | Viz Media

0원  | 20161011  | 9781421589084

An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography.

 | Kendall Hunt Pub Co

105,300원  | 20160810  | 9781524905040

Combines the old with the new. Each chapter is designed to introduce a new theme. Starting with two ways of looking and writing about film and continuing with basic film vocabulary, film techniques, brief histories of world film and American film, and most importantly, the new digital era of filmmaking.

 | IAU International

106,200원  | 20180916  | 9781642261592

Gastronomi, butun dunyada oldu?u gibi ulkemizde de artan bir ?ekilde ilgi gormeye devam etmektedir. Ancak co?u ki?i tarafından gastronomi yemek yapmaktan ve sunmaktan ibaret bir meslek dalı olarak algılanmaktadır. Bu algı kırılmakla birlikte gastronominin ulkemizde hak etti?i yeri bulabilmesi icin bir bilim ve sanat dalı oldu?unun topluma tanıtılması gerekmektedir. Gastronomi ile ilgili bircok sivil toplum orgutleri vardır.

 | Istanbul Aydin University International

106,200원  | 20180801  | 9781642261554

Gastronomi, sadece yiyecek ve iceceklerin hazırlanması ve sunumundan ibaret bir meslek dalı de?ildir. Gıda bilim ve teknolojisi, beslenme, halk sa?lı?ı, i?letme, ekonomi, sanat, kultur, tasarım, sosyoloji, turizm gibi cok sayıda disiplinden beslenen bir bilim ve sanat dalıdır. Alanındaki geli?meler gastronomiyi de direkt olarak etkilemektedir.

 | CRC Press

336,530원  | 20250413  | 9780367741617

A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It offers an introductory overview and perspective on key issues and contains a complete A-Z guide to scientific terminology, ingredients, tools, and methods, as well as innovative recipes by world-renowned chefs.

Ferran Adria  | Taylor & Francis

162,810원  | 20091221  | 9781439812457

Offering a dictionary of cooking, this title focuses on the nature of ingredients, their reactions and the processes they undergo to create the final product. It lets you know about the science of cooking and the art of combining flavors and textures.

Basheer Graphic Books  | Gingko Pr Inc

73,170원  | 20190630  | 9789810715779

Designlicious compiles beautifully photographed examples from designers across the globe whom subtly and convincingly extrapolate visual identity from the culinary philosophy of each featured restaurant, cafe, counter or kitchen. Each of the four chapters explores a different facet of design as it relates to our interactions with food.

 | Penguin Group USA

56,010원  | 20120404  | 9780718155728

Shows us how to cut our food bills in half, but how we can eat like royalty at the same time. This book presents 100 recipes that cover breakfasts and lunches, and snacks and treats. It shows you how to achieve expensive-looking meals without spending a fortune so you can entertain in style and make something from nothing.

 | Penguin Group USA

33,600원  | 20100819  | 9780141045504

Features one hundred recipes - including hearty breakfasts, tasty lunch-time bites as well as snacks, treats and dinner-party ideas. This title also helps you learn how easy it is to: plan your meals and shrink your food bills; get two or even three meals out of one basic ingredient; and turn leftovers into new and exciting dishes.

Anna Del Conte  | Anova

59,340원  | 20131201  | 9781862059580

Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised, updated and illustrated with new photography. Anna Del Conte defines the country's regions, ingredients, dishes and techniques for a new generation while the simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.

Sanchez, Jose  | Wiley

57,600원  | 20150414  | 9781118073865

Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step?by?step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

Peter Klosse  | CRC Press

238,830원  | 20131217  | 9781482216769

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.

 | Academic Press

283,500원  | 20200925  | 9780128200575

Exam Board: SQA Level: National 5 Subject: Physics Two books in one! Combining a revision guide and a full set of practice test papers, this fantastic resource is all you need to revise for the exam.