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100%: Myhrvold, Nathan, Young Foo, Chris, Bilet, Maxime: Modernist Cuisine: The Art and Science of Cooking (ISBN: 9787805016900) 2011, Cooking Lab, in Englisch, Broschiert.
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Nur diese Ausgabe anzeigen…
86%: Nathan Myhrvold: Modernist Cuisine: The Art and Science of Cooking (with Signed Bookplate) (ISBN: 9780594200369) 2011, Erstausgabe, in Englisch, Bände: 5, 6.Nur diese Ausgabe anzeigen…
85%: Myhrvold, Nathan; Bilet, Maxime; Young, Chris: Modernist Cuisine: The Art & Science of Cooking - 10th Anniversary Edition (ISBN: 9781734386141) Phaidon, Berlin, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
74%: Myhrvold, Nathan; Young, Chris; Bilet, Maxime: Modernist Cuisine: The Art and Science of Cooking Volume 4 Only (ISBN: 9781511460934) 2011, The Cooking Lab, Erstausgabe, in Englisch, Band: 4.
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Nur diese Ausgabe anzeigen…
68%: Myhrvold, Nathan, Young, Chris, Bilet, Maxime: Modernist Cuisine: The Art and Science of Cooking Volume 5, Plated-Dish Recipes (ISBN: 9781495050855) 2011, The Cooking Lab, in Englisch, Band: 5, Broschiert.
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Nur diese Ausgabe anzeigen…
67%: Myhrvold, Nathan, Young Chris, Bilet Maxime: Modernist Cuisine French Edition Author (ISBN: 9783836532570) 2011, Taschen GmbH, in Deutsch, Bände: 1-6.Nur diese Ausgabe anzeigen…
47%: Myhrvold, Nathan; Young, Chris; Bilet, Maxime: Modernist Cuisine: The Art and Science of Cooking (ISBN: 9780982761007) 2011, Cooking Lab, The, in Englisch, Band: 2400, Broschiert.Nur diese Ausgabe anzeigen…
Modernist Cuisine: The Art and Science of Cooking - 12 Angebote vergleichen
| Preise | 2019 | 2020 | 2021 | 2022 | 2023 |
|---|---|---|---|---|---|
| Schnitt | € 540,58 | € 628,51 | € 627,35 | € 696,46 | € 723,96 |
| Nachfrage |
1
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Modernist Cuisine: The Art and Science of Cooking [6 VOL.] (2011)
~EN US SI FEISBN: 9780594200369 bzw. 0594200369, Bände: 5, 6, vermutlich in Englisch, The Cooking Lab, gebraucht, signiert, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: DEU.
Von Händler/Antiquariat, Parrish Books.
The Cooking Lab, 2011. First Edition. Boards. Fine/No Jackets as Issued. A fine spectacular set of six books that attracted a lot of attention in the culinary world when they were first published. And original to this set, it includes a scarce beautiful bookplate glued to the front free endpaper, signed by all three authors. And the first five volumes are housed in a thick clear acryllic case, with the sixth volume being a separate spiral bound soft-sided volume. In fine unread condition. . The titles of the six volumes are: 1. History and Fundamentals, 2. Techniques and Equipment, 3. Animals and Plants, 4. Ingredients and Preparations, 5. Plated-dish Recipes, and 6. Kitchen Manual (spiral bound for easy use). In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 6 Vol., (5 in the case, one soft-sided spiral bound volume separate), 2,438 pages!! Dimensions: 15.70 (w) x 18.40 (h) x 14.20 (d). Shipping Weight; 50 lb.
Von Händler/Antiquariat, Parrish Books.
The Cooking Lab, 2011. First Edition. Boards. Fine/No Jackets as Issued. A fine spectacular set of six books that attracted a lot of attention in the culinary world when they were first published. And original to this set, it includes a scarce beautiful bookplate glued to the front free endpaper, signed by all three authors. And the first five volumes are housed in a thick clear acryllic case, with the sixth volume being a separate spiral bound soft-sided volume. In fine unread condition. . The titles of the six volumes are: 1. History and Fundamentals, 2. Techniques and Equipment, 3. Animals and Plants, 4. Ingredients and Preparations, 5. Plated-dish Recipes, and 6. Kitchen Manual (spiral bound for easy use). In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 6 Vol., (5 in the case, one soft-sided spiral bound volume separate), 2,438 pages!! Dimensions: 15.70 (w) x 18.40 (h) x 14.20 (d). Shipping Weight; 50 lb.
2
Symbolbild
Modernist Cuisine: The Art and Science of Cooking [6 VOL.] (2011)
~EN US SI FEISBN: 9780594200369 bzw. 0594200369, Bände: 5, 6, vermutlich in Englisch, The Cooking Lab, gebraucht, guter Zustand, signiert, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Verzendkosten naar: NLD.
Von Händler/Antiquariat, Parrish Books.
The Cooking Lab, 2011. First Edition. Boards. Fine/No Jackets as Issued. A fine spectacular set of six books that attracted a lot of attention in the culinary world when they were first published. And original to this set, it includes a scarce beautiful bookplate glued to the front free endpaper, signed by all three authors. And the first five volumes are housed in a thick clear acryllic case, with the sixth volume being a separate spiral bound soft-sided volume. In fine unread condition. . The titles of the six volumes are: 1. History and Fundamentals, 2. Techniques and Equipment, 3. Animals and Plants, 4. Ingredients and Preparations, 5. Plated-dish Recipes, and 6. Kitchen Manual (spiral bound for easy use). In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 6 Vol., (5 in the case, one soft-sided spiral bound volume separate), 2,438 pages!! Dimensions: 15.70 (w) x 18.40 (h) x 14.20 (d). Shipping Weight; 50 lb.
Von Händler/Antiquariat, Parrish Books.
The Cooking Lab, 2011. First Edition. Boards. Fine/No Jackets as Issued. A fine spectacular set of six books that attracted a lot of attention in the culinary world when they were first published. And original to this set, it includes a scarce beautiful bookplate glued to the front free endpaper, signed by all three authors. And the first five volumes are housed in a thick clear acryllic case, with the sixth volume being a separate spiral bound soft-sided volume. In fine unread condition. . The titles of the six volumes are: 1. History and Fundamentals, 2. Techniques and Equipment, 3. Animals and Plants, 4. Ingredients and Preparations, 5. Plated-dish Recipes, and 6. Kitchen Manual (spiral bound for easy use). In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. 6 Vol., (5 in the case, one soft-sided spiral bound volume separate), 2,438 pages!! Dimensions: 15.70 (w) x 18.40 (h) x 14.20 (d). Shipping Weight; 50 lb.
3
Modernist Cuisine: The Art Science of Cooking (Chinese Edition) (2011)
~EN HC USISBN: 9787805016900 bzw. 7805016909, vermutlich in Englisch, Cooking Lab, gebundenes Buch, gebraucht, guter Zustand.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Versandgebiet: DOM.
Von Händler/Antiquariat, patsaffordables, CA, pasadena, [RE:3].
Text in Chinese. Sewn binding. Cloth over boards. 2400 p. Audience: General/trade. Hard cover.
Von Händler/Antiquariat, patsaffordables, CA, pasadena, [RE:3].
Text in Chinese. Sewn binding. Cloth over boards. 2400 p. Audience: General/trade. Hard cover.
4
Modernist Cuisine: the Art and Science of Cooking (2011)
~EN HC NWISBN: 9787805016900 bzw. 7805016909, vermutlich in Englisch, Cooking Lab, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, exclusief verzendkosten, Verzendlocatie: EUR.
Von Händler/Antiquariat, Revaluation Books, DEVON, Exeter, [RE:3].
2400 pages. Chinese language. 17.50x10.31x14.50 inches. Hardcover.
Von Händler/Antiquariat, Revaluation Books, DEVON, Exeter, [RE:3].
2400 pages. Chinese language. 17.50x10.31x14.50 inches. Hardcover.
5
Modernist Cuisine: the Art and Science of Cooking (2011)
~EN HC NWISBN: 9787805016900 bzw. 7805016909, vermutlich in Englisch, Cooking Lab, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, zzgl. Versandkosten, Versandgebiet: EUR.
Von Händler/Antiquariat, Revaluation Books, DEVON, Exeter, [RE:4].
2400 pages. Chinese language. 17.50x10.31x14.50 inches. Hardcover.
Von Händler/Antiquariat, Revaluation Books, DEVON, Exeter, [RE:4].
2400 pages. Chinese language. 17.50x10.31x14.50 inches. Hardcover.
6
Modernist Cuisine: The Art and Science of Cooking (with Signed Bookplate)
EN NW SIISBN: 9780594200369 bzw. 0594200369, in Englisch, Cooking Lab, The, Cooking Lab, The, Cooking Lab, The, neu, signiert.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25.
Nathan Myhrvold, Hardcover - with Signed Bookplate, English-language edition, Pub by Cooking Lab, The.
Nathan Myhrvold, Hardcover - with Signed Bookplate, English-language edition, Pub by Cooking Lab, The.
7
Modernist Cuisine: The Art and Science of Cooking (with Signed Bookplate)
EN NW SIISBN: 9780594200369 bzw. 0594200369, in Englisch, Cooking Lab, The, Cooking Lab, The, Cooking Lab, The, neu, signiert.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25.
Nathan Myhrvold,Hardcover - with Signed Bookplate, English-language edition,Pub by Cooking Lab, The.
Nathan Myhrvold,Hardcover - with Signed Bookplate, English-language edition,Pub by Cooking Lab, The.
8
Modernist Cuisine: The Art Science of Cooking (Chinese Edition) (2011)
~EN HC NWISBN: 9787805016900 bzw. 7805016909, vermutlich in Englisch, Cooking Lab, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Versandgebiet: DOM.
Von Händler/Antiquariat, booksXpress, NJ, Bayonne, [RE:3].
Hard cover.
Von Händler/Antiquariat, booksXpress, NJ, Bayonne, [RE:3].
Hard cover.
9
Modernist Cuisine: The Art Science of Cooking (Chinese Edition) (2011)
~EN HC NWISBN: 9787805016900 bzw. 7805016909, vermutlich in Englisch, Cooking Lab, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Versandgebiet: DOM.
Von Händler/Antiquariat, booksXpress, NJ, Bayonne, [RE:3].
Hard cover.
Von Händler/Antiquariat, booksXpress, NJ, Bayonne, [RE:3].
Hard cover.
10
Modernist Cuisine: The Art Science of Cooking (Chinese Edition) (2011)
~EN HC NWISBN: 9787805016900 bzw. 7805016909, vermutlich in Englisch, Cooking Lab, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Versandgebiet: DOM.
Von Händler/Antiquariat, booksXpress, NJ, Bayonne, [RE:3].
Hard cover.
Von Händler/Antiquariat, booksXpress, NJ, Bayonne, [RE:3].
Hard cover.
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