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The kitchen as laboratory :reflectio...
~
Linden, Erik van der.
The kitchen as laboratory :reflections on the science of food and cooking /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
杜威分類號:
664/.07
書名/作者:
The kitchen as laboratory : : reflections on the science of food and cooking // edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.
其他作者:
Vega, César.
出版者:
New York : : Columbia University Press,, c2012.
面頁冊數:
xx, 312 p. ;; 25 cm.
標題:
Food - Analysis.
標題:
Food - Composition.
標題:
Cooking.
ISBN:
9780231153447 (hbk.) :
ISBN:
0231153449 (hbk.)
ISBN:
9780231526920 (e-book)
ISBN:
023152692X (e-book)
書目註:
Includes bibliographical references and index.
The kitchen as laboratory :reflections on the science of food and cooking /
The kitchen as laboratory :
reflections on the science of food and cooking /edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. - New York :Columbia University Press,c2012. - xx, 312 p. ;25 cm. - Arts and traditions of the table.
Includes bibliographical references and index.
ISBN: 9780231153447 (hbk.) :NTD 884
LCCN: 2011029237Subjects--Topical Terms:
353556
Food
--Analysis.
LC Class. No.: TX541 / .K55 2012
Dewey Class. No.: 664/.07
The kitchen as laboratory :reflections on the science of food and cooking /
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