Ciência Gastronômica Audiolivros
Audiobooks em alta
Os títulos de Ciência Gastronômica mais comentados e amados deste mês.
By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail Nota: 4 de 5 estrelas4/5Embalagens Papel & Papelcartão: Embalagem Melhor Mundo Melhor Nota: 0 de 5 estrelas0 notasDoes Coffee Cause Cancer?: And 8 More Myths About the Food We Eat Nota: 0 de 5 estrelas0 notasCask Strength: The Story of the Barrel, the Secret Ingredient in Your Drink Nota: 0 de 5 estrelas0 notasYou Are What You Eat: The Science of Food Nota: 0 de 5 estrelas0 notasScience and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Nota: 5 de 5 estrelas5/5Flawless: Understanding Faults in Wine Nota: 5 de 5 estrelas5/5What Einstein Told His Cook: Kitchen Science Explained Nota: 4 de 5 estrelas4/5Secrets of Food Nota: 4 de 5 estrelas4/5The Food Lab: Better Home Cooking Through Science Nota: 4 de 5 estrelas4/5Delicious: The Evolution of Flavor and How It Made Us Human Nota: 4 de 5 estrelas4/5Flavor: The Science of Our Most Neglected Sense Nota: 4 de 5 estrelas4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Nota: 5 de 5 estrelas5/5Eat More Better: How to Make Every Bite More Delicious Nota: 4 de 5 estrelas4/5Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat Nota: 3 de 5 estrelas3/5Nutrition 101: Understanding the Science and Practice of Eating Well Nota: 5 de 5 estrelas5/5Culinary Reactions: The Everyday Chemistry of Cooking Nota: 4 de 5 estrelas4/5The Wok: Recipes and Techniques Nota: 4 de 5 estrelas4/5The Blue Revolution: Hunting, Harvesting, and Farming Seafood in the Information Age Nota: 0 de 5 estrelas0 notasAround the World in Eighty Wines: Exploring Wine One Country at a Time Nota: 4 de 5 estrelas4/5The Dirty Guide to Wine: Following Flavor from Ground to Glass Nota: 4 de 5 estrelas4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Nota: 4 de 5 estrelas4/5Tasty: The Art and Science of What We Eat Nota: 4 de 5 estrelas4/5Your Brain on Food: How Chemicals Control Your Thoughts and Feelings 3rd Edition Nota: 3 de 5 estrelas3/5
Explorar mais
Vá para outra categoria e encontre a combinação certa para o seu estado de espírito:
Há mais para descobrir em Ciência Gastronômica
Fuja para novos audiobooks e novas aventuras.
The End of Craving: Recovering the Lost Wisdom of Eating Well Nota: 4 de 5 estrelas4/5Nutrition 101: Understanding the Science and Practice of Eating Well Nota: 5 de 5 estrelas5/5A Complete Guide to Safety Officer Interview Questions and Answers Nota: 0 de 5 estrelas0 notasDelicious: The Evolution of Flavor and How It Made Us Human Nota: 4 de 5 estrelas4/5Your Brain on Food: How Chemicals Control Your Thoughts and Feelings 3rd Edition Nota: 3 de 5 estrelas3/5Does Coffee Cause Cancer?: And 8 More Myths About the Food We Eat Nota: 0 de 5 estrelas0 notasSecrets of Food Nota: 4 de 5 estrelas4/5Junk Food Politics: How Beverage and Fast Food Industries Are Reshaping Emerging Economies Nota: 0 de 5 estrelas0 notasThe Blue Revolution: Hunting, Harvesting, and Farming Seafood in the Information Age Nota: 0 de 5 estrelas0 notasHOW TO DEVELOP AND LAUNCH A DRINK BRAND Nota: 0 de 5 estrelas0 notasCask Strength: The Story of the Barrel, the Secret Ingredient in Your Drink Nota: 0 de 5 estrelas0 notasEat More Better: How to Make Every Bite More Delicious Nota: 4 de 5 estrelas4/5By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail Nota: 4 de 5 estrelas4/5Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Nota: 5 de 5 estrelas5/5The Wok: Recipes and Techniques Nota: 4 de 5 estrelas4/5Meat Planet: Artificial Flesh and the Future of Food Nota: 4 de 5 estrelas4/5Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat Nota: 3 de 5 estrelas3/5The Fermented Man: A Year on the Front Lines of a Food Revolution Nota: 4 de 5 estrelas4/5The Food Lab: Better Home Cooking Through Science Nota: 4 de 5 estrelas4/5Around the World in Eighty Wines: Exploring Wine One Country at a Time Nota: 4 de 5 estrelas4/5What Einstein Told His Cook: Kitchen Science Explained Nota: 4 de 5 estrelas4/5Flavor: The Science of Our Most Neglected Sense Nota: 4 de 5 estrelas4/5Flawless: Understanding Faults in Wine Nota: 5 de 5 estrelas5/5Culinary Reactions: The Everyday Chemistry of Cooking Nota: 4 de 5 estrelas4/5Good & Bad Plastics: Bisphenol A Nota: 0 de 5 estrelas0 notasTasty: The Art and Science of What We Eat Nota: 4 de 5 estrelas4/5The Dirty Guide to Wine: Following Flavor from Ground to Glass Nota: 4 de 5 estrelas4/5You Are What You Eat: The Science of Food Nota: 0 de 5 estrelas0 notasClean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Nota: 5 de 5 estrelas5/5Without Our Consent: . Nota: 5 de 5 estrelas5/5Under the Influence: The Chemistry of Booze Nota: 0 de 5 estrelas0 notasEmbalagens Papel & Papelcartão: Embalagem Melhor Mundo Melhor Nota: 0 de 5 estrelas0 notas
Leia o que você quiser, como quiser
Encontre milhões de e-books, audiobooks, podcasts e muito mais com um período de teste gratuito.
Apenas $11.99/mês após o período de teste gratuito. Cancele quando quiser.