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Rätsel der Kochkunst

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Cover of 'Rätsel der Kochkunst'

Table of Contents

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    Book Overview
  2. Altmetric Badge
    Chapter 1 Kochkunst und Wissenschaft
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    Chapter 2 Eine neue Physiologie des Geschmacks
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    Chapter 3 Die Suppe
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    Chapter 4 Die Milch
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    Chapter 5 Gele, Gelees, Aspik
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    Chapter 6 Die Mayonnaise
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    Chapter 7 Metamorphosen des Hühnereis
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    Chapter 8 Das Geheimnis der Soufflés
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    Chapter 9 Das Garen
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    Chapter 10 Das Kochen
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    Chapter 11 Das Dämpfen
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    Chapter 12 Das Schmoren
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    Chapter 13 Das Huhn im Topf
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    Chapter 14 Fragen des Drucks
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    Chapter 15 Das Braten
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    Chapter 16 Das Fritieren
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    Chapter 17 Sautieren und Grillen
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    Chapter 18 Noch zarter bitte!
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    Chapter 19 Das Pökeln
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    Chapter 20 Die Mikrowelle
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    Chapter 21 Das Gemüse
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    Chapter 22 Die Welt der Saucen
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    Chapter 23 Ein brennendes Problem
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    Chapter 24 Köstliche Salate
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    Chapter 25 Käse und Joghurt
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    Chapter 26 Das Obst
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    Chapter 27 Eiscreme und Sorbet
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    Chapter 28 Schaumgebäck
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    Chapter 29 Mürbeteig, Blätterteig, Sandteig...
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    Chapter 30 Der Zucker
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    Chapter 31 Unser tägliches Brot
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    Chapter 32 Der Wein
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    Chapter 33 Spirituosen
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    Chapter 34 Konfitüren
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    Chapter 35 Der Tee
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    Chapter 36 Kühlen und Gefrieren
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    Chapter 37 Der Essig
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    Chapter 38 Küchenutensilien
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    Chapter 39 Offene Fragen
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Title
Rätsel der Kochkunst
Published by
Springer Berlin Heidelberg, December 2013
DOI 10.1007/978-3-642-61163-6
ISBNs
978-3-64-264724-6, 978-3-64-261163-6
Editors

This-Benckhard, Hervé

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Mendeley readers

The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 1 100%

Demographic breakdown

Readers by professional status Count As %
Lecturer 1 100%
Readers by discipline Count As %
Mathematics 1 100%