Rätsel der Kochkunst: naturwissenschaftlich erklärt
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | German French |
| Published: |
München [u.a.]
Piper
1998
|
| Edition: | Ungekürzte Taschenbuchausg. |
| Series: | Serie Piper
2598 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | 241 S. Ill. |
| ISBN: | 3492225985 |
Staff View
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Record in the Search Index
| _version_ | 1807773161418129408 |
|---|---|
| adam_text |
INHALTSVERZEICHNIS
KOCHKUNST
UND
WISSENSCHAFT
.
1
EINE
NEUE
PHYSIOLOGIE
DES
GESCHMACKS
.
13
DIE
SUPPE
.
33
DIE
MILCH
.
36
GELE,
GELEES
UND
ASPIK
.
40
DIE
MAYONNAISE
.
45
METAMORPHOSEN
DES
HUEHNEREIS
.
51
DAS
GEHEIMNIS
DER
SOUFFLES
.
58
DAS
GAREN
.
66
DAS
KOCHEN
.
72
DAS
DAEMPFEN
.
79
DAS
SCHMOREN
.
82
DAS
HUHN
IM
TOPF
.
88
FRAGEN
DES
DRUCKS
.
90
DAS
BRATEN
.
93
DAS
FRITIEREN
.
100
SAUTIEREN
UND
GRILLEN
.
105
NOCH
ZARTER
BITTE
!
.
109
DAS
POEKELN
.
114
DIE
MIKROWELLE
.
117
DAS
GEMUESE
.
120
DIE
WELT
DER
SAUCEN
.
129
EIN
BRENNENDES
PROBLEM
.
146
KOESTLICHE
SALATE
.
149
KAESE
UND
JOGHURT
.
152
DAS
OBST
.
156
EISCREME
UND
SORBET
.
159
SCHAUMGEBAECK
.
163
MUERBETEIG,
BLAETTERTEIG,
SANDTEIG
.
169
DER
ZUCKER
.
176
UNSER
TAEGLICHES
BROT
.
178
DER
WEIN
.
190
SPIRITUOSEN
.
200
KONFITUEREN
.
204
DER
TEE
.
209
KUEHLEN
UND
GEFRIEREN
.
213
DER
ESSIG
.
216
KUECHENUTENSILIEN
.
219
OFFENE
FRAGEN
.
223
GLOSSAR
.
226
SACHVERZEICHNIS
.
239 |
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| author_GND | (DE-588)114486840 |
| author_facet | This, Hervé 1955- |
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| ctrlnum | (OCoLC)75952686 (DE-599)BVBBV012247748 |
| edition | Ungekürzte Taschenbuchausg. |
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| genre_facet | Einführung |
| id | DE-604.BV012247748 |
| illustrated | Illustrated |
| indexdate | 2024-08-19T00:20:32Z |
| institution | BVB |
| isbn | 3492225985 |
| language | German French |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008298602 |
| oclc_num | 75952686 |
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| owner_facet | DE-19 DE-BY-UBM DE-12 |
| physical | 241 S. Ill. |
| publishDate | 1998 |
| publishDateSearch | 1998 |
| publishDateSort | 1998 |
| publisher | Piper |
| record_format | marc |
| series2 | Serie Piper |
| spelling | This, Hervé 1955- Verfasser (DE-588)114486840 aut Les secrets de la casserole Rätsel der Kochkunst naturwissenschaftlich erklärt Hervé This-Benckhard Ungekürzte Taschenbuchausg. München [u.a.] Piper 1998 241 S. Ill. txt rdacontent n rdamedia nc rdacarrier Serie Piper 2598 Molekularküche (DE-588)7608188-6 gnd rswk-swf Physik (DE-588)4045956-1 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Chemie (DE-588)4009816-3 gnd rswk-swf (DE-588)4151278-9 Einführung gnd-content Kochen (DE-588)4031445-5 s Physik (DE-588)4045956-1 s DE-604 Chemie (DE-588)4009816-3 s Molekularküche (DE-588)7608188-6 s 1\p DE-604 DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008298602&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | This, Hervé 1955- Rätsel der Kochkunst naturwissenschaftlich erklärt Molekularküche (DE-588)7608188-6 gnd Physik (DE-588)4045956-1 gnd Kochen (DE-588)4031445-5 gnd Chemie (DE-588)4009816-3 gnd |
| subject_GND | (DE-588)7608188-6 (DE-588)4045956-1 (DE-588)4031445-5 (DE-588)4009816-3 (DE-588)4151278-9 |
| title | Rätsel der Kochkunst naturwissenschaftlich erklärt |
| title_alt | Les secrets de la casserole |
| title_auth | Rätsel der Kochkunst naturwissenschaftlich erklärt |
| title_exact_search | Rätsel der Kochkunst naturwissenschaftlich erklärt |
| title_full | Rätsel der Kochkunst naturwissenschaftlich erklärt Hervé This-Benckhard |
| title_fullStr | Rätsel der Kochkunst naturwissenschaftlich erklärt Hervé This-Benckhard |
| title_full_unstemmed | Rätsel der Kochkunst naturwissenschaftlich erklärt Hervé This-Benckhard |
| title_short | Rätsel der Kochkunst |
| title_sort | ratsel der kochkunst naturwissenschaftlich erklart |
| title_sub | naturwissenschaftlich erklärt |
| topic | Molekularküche (DE-588)7608188-6 gnd Physik (DE-588)4045956-1 gnd Kochen (DE-588)4031445-5 gnd Chemie (DE-588)4009816-3 gnd |
| topic_facet | Molekularküche Physik Kochen Chemie Einführung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008298602&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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