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[NT 33762] ISBD
The kitchen as laboratory : reflections on the science of food and cooking
[NT 42944] Record Type:
[NT 8598] Electronic resources : [NT 40817] monographic
[NT 47348] Title Information:
reflections on the science of food and cooking
[NT 47353] Alternative Intellectual Responsibility:
LindenErik van der,
[NT 47353] Alternative Intellectual Responsibility:
UbbinkJob,
[NT 47353] Alternative Intellectual Responsibility:
VegaCésar,
[NT 47351] Place of Publication:
New York
[NT 47263] Published:
Columbia University Press;
[NT 47352] Year of Publication:
2012
[NT 47264] Description:
xx, 312 p.25 cm.;
[NT 47298] Series:
Arts and traditions of the table
[NT 47266] Subject:
Cooking -
[NT 47266] Subject:
Food - Analysis -
[NT 47266] Subject:
Food - Composition -
[NT 51458] Online resource:
http://portal.igpublish.com/iglibrary/search/COLB0001614.html
[NT 50961] ISBN:
9780231153447 (cloth : acid-free paper)
[NT 50961] 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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http://portal.igpublish.com/iglibrary/search/COLB0001614.html
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