R Tsel Der Kochkunst : Naturwissenschaftlich Erkl Rt (3540611134)

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Autorenportrait: Herv This-Benckhard erforscht die Physik und Chemie des Kochens am Coll ge de France in Paris und lehrt an der Facult des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Science und dank seiner Verdienste um die physikalisch-chemischen Grundlagen der Kochkunst Ehrenmitglied von Les Toques blanches.

Product details

• Format Hardback | 242 pages
• Dimensions 193 x 270 x 18mm | 650g
• Publication date 25 Jul 2006
• Publisher Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Imprint Springer-Verlag Berlin and Heidelberg GmbH & Co. K
• Publication City/Country Berlin, Germany
• Language German
• Edition Statement 1996 ed.
• Illustrations note Bibliography; Bibliography
• ISBN10 3540611134
• ISBN13 9783540611134

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