Image
EAN-139781608198740   EAN-13 barcode 9781608198740
Product NameThe Flavor Thesaurus: A Compendium Of Pairings, Recipes And Ideas For The Creative Cook
LanguageEnglish
CategoryBook / Magazine / Publication
Short DescriptionHeight:1.36 inches / Length:8.6 inches / Weight:1 pounds / Width:5.73 inches
Amazon.comA Buy on Amazon ~ 160819874X
SKUACOUK_BOOK_USEDLIKENEW_160819874X
Price New12.76 US Dollars    (curriencies)
Price Used12.75 US Dollars    (curriencies)
Width33.27 inches    (convert)
Height8.48 inches    (convert)
Length5.84 inches    (convert)
Weight16 ounces    (convert)
AuthorNiki Segnit
Page Count400
BindingHardcover
Published05/01/2012
FeaturesBloomsbury Publishing PLC
Long DescriptionNiki Segnit's essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking-and it's the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched, this is a globetrotting collection of flavor pairings as told by a writer with a discerning palette and an entertaining, original voice.
Similar Items9780470205662: The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most Imaginative Chefs
9780470197530: The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most Imaginative Chefs
9780448223636: Herbs & Spices: The Cook's Reference
9780356176727: The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most Imaginative Chefs
9780316118408: The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America's Most Imaginative Chefs
9780312850463: Taste Matters: Why We Like the Foods We Do
9780231133135: Molecular Gastronomy: Exploring The Science Of Flavor (Arts And Traditions Of The Table: Perspectives On Culinary History)
9780231133128: The Kitchen As Laboratory: Reflections On The Science Of Food And Cooking (Arts And Traditions Of The Table: Perspectives On Culinary History)
9780140273243: Jane Grigsons English Food
9780060197025: The Jimtown Store Cookbook: Recipes From Sonoma County's Favorite Country Market
View 31 more similar items
Created01-16-2013 5:04:57am
Modified09-25-2017 6:57:02am
MD5dada7ce2e9c075c56094b231ff9fbf11
SHA256782d06190d9f3d4470f14e36707544791e7bd320fbb058ad9e9f53ac83b93ff0
Search Googleby EAN or by Title
Query Time0.0221500

Article of interest

So you want to upload product images but you don't want to do it manually. Our system allows you to upload through automation if you have an active data feed account.

The Basics

You will need to send the file along with some other infomation in the form of a POST to our web server. You do not need to log-in or keep track of cookies. You will need to pass your keycode with every file you try to upload.

It is important that you check the results of every upload to make sure things are going correctly. Normally, if things go right you will get back an HTTP response code of 200 and the word "Success!" as the only content. If things go wrong, the HTTP response will be 400 or some value other han 200 depending on the problem. You can examine the content that is sent back for more details about the error.

When you send a POST request to http://eandata.com/upload_image.php with the the following required fields.

As long as the product exists in our system and there is not already an image associated with the product, the file should upload and be resized. All images are stored in PENDING mode until they are approved by a human. Users may be able to access the pending images but they will get a warning before the image is displayed to them.

Coding Samples And Links

We simply can't give you every possible way to access our data through automation but we can offer some code samples or at a minimum links to other resourses that will help you get your project going.

If you have other resources that you would like us to add to our collection, or you find that our links are broken, please use the link at the bottom of the screen to contact us. Comments are also much appreciated.

Close

Search

Close

Share