The kitchen as laboratory : reflections on the science of food and cooking
Finna-recension
The kitchen as laboratory : reflections on the science of food and cooking
Sparad:
| Fysisk beskrivning |
xx, 312 sivua : kuvitettu |
|---|---|
| Språk |
engelska |
| Utgivare |
New York :
Columbia University Press,
cop. 2012.
|
| Serie | Arts and traditions of the table |
| Klassifikation | |
| Ämnen | |
| Mer information | edited by César Vega, Job Ubbink, and Erik van der Linden |
| Bibliografi |
Includes bibliographical references and index. |
| ISBN |
978-0-231-15344-7 sidottu |