The kitchen as laboratory reflections on the science of food and cooking /

The kitchen as laboratory reflections on the science of food and cooking /

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Bibliographic Details
Corporate Author: ebrary, Inc
Other Authors: Vega, C�esar, Ubbink, Job, Linden, Erik van der
Format: Electronic eBook
Language:English
Published: New York : Columbia University Press, 2012.
Series:Arts and traditions of the table.
Subjects:
Food > Analysis.
Food > Composition.
Cooking.
Electronic books.
Online Access:An electronic book accessible through the World Wide Web; click to view
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MARC

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003 CaPaEBR
006 m u
007 cr cn|||||||||
008 110815s2012 nyuad sb 001 0 eng d
010 |z  2011029237 
020 |z 9780231153447 (cloth alk. paper) 
020 |z 9780231526920 (e-book) 
040 |a CaPaEBR  |c CaPaEBR 
035 |a (OCoLC)785776620 
050 1 4 |a TX541  |b .K55 2012eb 
082 0 4 |a 664/.07  |2 23 
245 0 4 |a The kitchen as laboratory  |h [electronic resource] :  |b reflections on the science of food and cooking /  |c edited by C�esar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. 
260 |a New York :  |b Columbia University Press,  |c 2012. 
300 |a xx, 312 p. :  |b ill. 
490 1 |a Arts and traditions of the table : perspectives on culinary history 
504 |a Includes bibliographical references and index. 
533 |a Electronic reproduction.  |b Palo Alto, Calif. :  |c ebrary,  |d 2011.  |n Available via World Wide Web.  |n Access may be limited to ebrary affiliated libraries. 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Composition. 
650 0 |a Cooking. 
655 7 |a Electronic books.  |2 local 
700 1 |a Vega, C�esar. 
700 1 |a Ubbink, Job. 
700 1 |a Linden, Erik van der. 
710 2 |a ebrary, Inc. 
830 0 |a Arts and traditions of the table. 
856 4 0 |u http://site.ebrary.com/lib/daystar/Doc?id=10527997  |z An electronic book accessible through the World Wide Web; click to view 
999 |c 196718  |d 196718 

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