語系:
繁體中文
English
日文
簡体中文
說明(常見問題)
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
The kitchen as laboratory :[electron...
~
Linden, Erik van der.
The kitchen as laboratory :[electronic resource] 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
杜威分類號:
664/.07
書名/作者:
The kitchen as laboratory : : reflections on the science of food and cooking// The kitchen as laboratory /Vega, César;Ubbink, Job;Linden, Erik van der.
作者:
Vega, César
其他作者:
Linden, Erik van der.
出版者:
: Columbia University Press,, 2012.
標題:
Food--Analysis
標題:
Food--Composition
ISBN:
9780231153447
ISBN:
9780231526920
摘要、提要註:
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
電子資源:
http://portal.igpublish.com/iglibrary/search/COLB0001614.html
The kitchen as laboratory :[electronic resource] reflections on the science of food and cooking/
Vega, César
The kitchen as laboratory :
reflections on the science of food and cooking/[electronic resource] The kitchen as laboratory /Vega, César;Ubbink, Job;Linden, Erik van der. - Columbia University Press,2012. - Arts and traditions of the table.
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
ISBN: 9780231153447Subjects--Topical Terms:
138975
Food--Analysis
LC Class. No.: TX541
Dewey Class. No.: 664/.07
The kitchen as laboratory :[electronic resource] reflections on the science of food and cooking/
LDR
:01198nam a2200193 a 4500
001
401847
008
140211s2013 001 0 eng d
020
$a
9780231153447
020
$a
9780231526920
035
$a
COLB0001614
041
0
$a
eng
050
$a
TX541
050
$a
TX541.K55 2012
082
$a
664/.07
082
$a
664/.07
100
1
$a
Vega, César
$3
561176
245
$a
The kitchen as laboratory :
$b
reflections on the science of food and cooking/
$h
[electronic resource]
$c
The kitchen as laboratory /Vega, César;Ubbink, Job;Linden, Erik van der.
260
$b
Columbia University Press,
$c
2012.
490
1
$a
Arts and traditions of the table
520
$a
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
650
$a
Food--Analysis
$3
138975
650
$a
Food--Composition
$3
561178
700
1
$a
Linden, Erik van der.
$3
502987
700
1
$a
Ubbink, Job
$3
561177
856
4 1
$u
http://portal.igpublish.com/iglibrary/search/COLB0001614.html
筆 0 讀者評論
多媒體
多媒體檔案
http://portal.igpublish.com/iglibrary/search/COLB0001614.html
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼
登入