Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å selge
Lær å kjøpe brukt
Kjøp pensumbøker
Logg inn eller registrer deg
Kjøp et gavekort
For forfattere

Kundeservice

Hjelp
Spor ordre
Brukervilkår
Personvernregler
Informasjonskapsler

Bookis

Om oss
Jobb hos oss!
Gi tilbakemelding
Sjangere

Kontakt oss

Rask levering med

Trygg betaling med

Visa
Mastercard
Vipps
Klarna

© 2026 Bookis AS

Norsk

50 Foods

Pocket • 2014 • Engelsk

50 Foods

Av Edward Behr

0 vurderinger • 0.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

With "50 Foods," noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary "Baedeker, 50 Foods "will delight and inform the connoisseur as well as the novice. Like Behr's celebrated magazine, "The Art of Eating, 50 Foods "presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top ...Vis mer

Om boken

ISBN

9780143125983

Forlag

Penguin USA

Publiseringsår

2014

Språk

Engelsk

Originaltittel

50 Foods

Format

Pocket

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Milk Into Cheese The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Milk Into Cheese The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

David Asher

The Complete Language of Food A Definitive and Illustrated History

The Complete Language of Food A Definitive and Illustrated History

S. Theresa Dietz

The food lab

The food lab

J. Kenji Lopez-Alt

100 ways to eat better

100 ways to eat better

Hugh Fearnley-Whittingstall

The Best Place to Eat in Every Country

The Best Place to Eat in Every Country

Lonely Planet Food

101 Things I Learned® in Culinary School (Second Edition)

101 Things I Learned® in Culinary School (Second Edition)

Louis Eguaras

Food & Drink Infographics. A Visual Guide to Culinary Pleasures

Food & Drink Infographics. A Visual Guide to Culinary Pleasures

Simone Klabin

Tasty ultimate

Tasty ultimate

Buzzfeed

Gastrophysics The New Science of Eating

Gastrophysics The New Science of Eating

Charles Spence (Experimental psychologist)

1,000 Foods to Eat Before You Die

1,000 Foods to Eat Before You Die

Mimi Sheraton

Beer and food

Beer and food

Mark Dredge

1001 restaurants you must experience before you die

1001 restaurants you must experience before you die

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

Karen Page

The Atlas of Food

The Atlas of Food

Erik Millstone

The Philosophy of Food

The Philosophy of Food

David M. Kaplan

Faviken

Faviken

Magnus Nilsson

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Harold McGee

The Physiology of Taste

The Physiology of Taste

Jean Anthelme Brillat-Savarin

The Good Table

The Good Table

Valentine Warner

Green Food Generation: A Culinary Adventure

Green Food Generation: A Culinary Adventure

Hayden Wood

Heston's Fantastical Feasts

Heston's Fantastical Feasts

Heston Blumenthal

World Cheese Book

World Cheese Book

Juliet Harbutt

Food The Chemistry of Its Components

Food The Chemistry of Its Components

Tom P. Coultate

In Defence of Food

In Defence of Food

Michael Pollan

The World Encyclopedia of Cheese

The World Encyclopedia of Cheese

Juliet Harbutt

Physiology of Taste

Physiology of Taste

Jean Anthelme Brillat-Savarin

Food

Food

Warren Belasco

The Complete Robuchon

The Complete Robuchon

Joel Robuchon

In Defense of Food

In Defense of Food

Michael Pollan

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Cordon bleu (School : Paris, France)

Perfect Pairings

Perfect Pairings

Evan Goldstein

The Higher Taste

The Higher Taste

A. C. Bhaktivedanta Swami Prabhupada

The Brewmaster's Table: Discovering The Pleasures Of Real Beer With RealFood

The Brewmaster's Table: Discovering The Pleasures Of Real Beer With RealFood

Garrett Oliver

McGee on Food and Cooking

McGee on Food and Cooking

Harold McGee

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Ari Weinzweig

Cheese

Cheese

Fiona Beckett

The cheese handbook

The cheese handbook

Bob Farrand

Delights of the sea

Delights of the sea

Gunnar Jerman

Complete Book of Vegetarian Cooking

Complete Book of Vegetarian Cooking

Parragon Staff