The kitchen as laboratory: reflections on the science of food and cooking
Publication details: New York: Columbia University Press, 2012Description: 312pISBN: 9780231153447Subject(s): Cookery and bakery | Cooking | Food preparation | Food composition | Food analysis | Food chemistry | Food textureLOC classification: TX651Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX651 VEG (Browse shelf(Opens below)) | 1 | Available | 192113 |
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