Why Do Lobsters Turn Red When You Cook Them?: Tasty Tidbits about the Science of Food and Cooking

( 1 )

Overview

How can you tell an uncooked egg from a hardboiled egg without cracking it open? Is it really necessary to serve red and white wine in different types of glasses? Are there serious culinary uses for the microwave? Why does butter sometimes taste like the refrigerator? Can chili peppers actually burn a hole in your stomach? If you’ve ever been curious about the answers to these and similar kitchen questions, then Why Do Lobsters Turn Red When You Cook Them? is the book for you.

...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (18) from $1.99   
  • New (1) from $6.00   
  • Used (17) from $1.99   
Close
Sort by
Page 2 of 2
Showing 11 – 17 of 17 (2 pages)
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$1.99
Seller since 2009

Feedback rating:

(7527)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Good
Light shelving wear with minimal damage to cover and bindings. Pages show minor use. Help save a tree. Buy all your used books from Green Earth Books. Read. Recycle and Reuse.

Ships from: Portland, OR

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$1.99
Seller since 2009

Feedback rating:

(6715)

Condition: Good
Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Book selection as BIG as Texas.

Ships from: Dallas, TX

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$1.99
Seller since 2007

Feedback rating:

(9838)

Condition: Very Good
Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Thriftbooks is the name you can trust, guaranteed. Spend Less. Read ... More. Read more Show Less

Ships from: Auburn, WA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$1.99
Seller since 2009

Feedback rating:

(18940)

Condition: Good
Buy from the best: 4,000,000 items shipped to delighted customers. We have 1,000,000 unique items ready to ship today!

Ships from: Toledo, OH

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$1.99
Seller since 2010

Feedback rating:

(5544)

Condition: Good
Dust Cover Missing. This book has a light amount of wear to the pages, cover and binding. Blue Cloud Books ??? Hot deals from the land of the sun.

Ships from: Phoenix, AZ

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$1.99
Seller since 2014

Feedback rating:

(1)

Condition: Good
2009 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not ... include cd-rom or access codes. Customer service is our top priority! Read more Show Less

Ships from: Dallas, TX

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$3.99
Seller since 2014

Feedback rating:

(0)

Condition: Good
2009 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not ... include cd-rom or access codes. Customer service is our top priority! Read more Show Less

Ships from: Oklahoma City, OK

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 2 of 2
Showing 11 – 17 of 17 (2 pages)
Close
Sort by
Sending request ...

Overview

How can you tell an uncooked egg from a hardboiled egg without cracking it open? Is it really necessary to serve red and white wine in different types of glasses? Are there serious culinary uses for the microwave? Why does butter sometimes taste like the refrigerator? Can chili peppers actually burn a hole in your stomach? If you’ve ever been curious about the answers to these and similar kitchen questions, then Why Do Lobsters Turn Red When You Cook Them? is the book for you.

Internationally renowned French chemist Hervé This offers tantalizing tidbits of the science behind food and cooking and their application to culinary basics, including how to toss a perfect salad, taste wine like a pro, and know when a loaf of bread has risen fully. You’ll learn how and why we do things the way we do in the kitchen, as well as dozens of simple techniques to improve your cooking.

Whether you're a cook, a science buff, or just someone who loves to eat, this delightful volume is a must-have compendium of little-known facts, tips, and tricks about what we eat and drink.

Read More Show Less

Product Details

  • ISBN-13: 9781435119772
  • Publisher: Sterling
  • Publication date: 10/29/2009
  • Pages: 176

Meet the Author

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of several books about food and cooking, including Molecular Gastronomy, and is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

Read More Show Less

Customer Reviews

Average Rating 1
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Posted February 26, 2011

    DO NOT BUY THIS BOOK!!! DO NOT BUY THIS BOOK!!!

    Herve This is a great chemist but this book falls way way way short of a good book. It is about 175 pages but everything in this book can probably fit on less than five pages. Each page is filled with about 3 sentences which are written using a 1 inch font. I was extremely dissapointed and felt like I was ripped off!!! If you really want a good book on food science try "What Einstein told his cook" and "on cooking".

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)