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The kitchen as laboratory : reflections on the science of food and cooking
Record Type:
Electronic resources : monographic
Title Information:
reflections on the science of food and cooking
Alternative Intellectual Responsibility:
LindenErik van der,
Alternative Intellectual Responsibility:
UbbinkJob,
Alternative Intellectual Responsibility:
VegaCésar,
Place of Publication:
New York
Published:
Columbia University Press;
Year of Publication:
2012
Description:
xx, 312 p.25 cm.;
Series:
Arts and traditions of the table
Subject:
Cooking -
Subject:
Food - Analysis -
Subject:
Food - Composition -
Online resource:
http://portal.igpublish.com/iglibrary/search/COLB0001614.html
ISBN:
9780231153447 (cloth : acid-free paper)
ISBN:
9780231526920 (e-book)
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, 2012. - xx, 312 p. ; 25 cm.. - (Arts and traditions of the table).
Includes bibliographical references and index.
ISBN 9780231153447 (cloth : acid-free paper)ISBN 9780231526920 (e-book)
CookingFoodFood -- Analysis -- Composition
Linden, Erik van der
The kitchen as laboratory : reflections on the science of food and cooking
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edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.
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Columbia University Press
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25 cm.
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Arts and traditions of the table
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Includes bibliographical references and index
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http://portal.igpublish.com/iglibrary/search/COLB0001614.html
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