The kitchen as laboratory reflections on the science of food and cooking
Finna-arvio
The kitchen as laboratory reflections on the science of food and cooking
Tallennettuna:
Ulkoasu |
1 online resource (337 p.) Issued also in print |
---|---|
Kieli |
englanti |
Huomautukset |
Description based upon print version of record. |
Julkaisija |
New York :
Columbia University Press,
2012.
|
Sarja | Arts and traditions of the table |
Luokitus | |
Dewey-luokitus |
664/.07 |
Aiheet | |
Lisätiedot | edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten |
Muu ilmiasu |
0-231-15345-7 0-231-15344-9 |
Bibliografia |
Includes bibliographical references and index. |
ISBN |
1-280-59969-3 9786613629531 0-231-52692-X |
DOI | 10.7312/vega15344 |
Standarditunnukset |
doi 10.7312/vega15344 |
Huomautus kielistä |
English |