The kitchen as laboratory reflections on the science of food and cooking /
保存先:
| 団体著者: | |
|---|---|
| その他の著者: | , , |
| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
New York :
Columbia University Press,
2012.
|
| シリーズ: | Arts and traditions of the table.
|
| 主題: | |
| オンライン･アクセス: | An electronic book accessible through the World Wide Web; click to view |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|
MARC
| LEADER | 00000nam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | ebr10527997 | ||
| 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 | ||