The science of the oven / Hervé This ; translated by Jody Gladding.
By: This, Hervé.
Series: Arts and traditions of the table: Publisher: New York, N.Y. : Columbia University Press, c2009Description: 206 p. : ill. ; 21 cm.ISBN: 9780231147064 (hbk.); 0231147066 (hbk.).Uniform titles: De la science aux fourneaux. English Subject(s): Food -- Sensory evaluation
| Food -- Analysis | Food -- Composition | GastronomyDDC classification: 641.013
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.013 THI 2009 (Browse shelf) | 1 | Available | SCAFS,70003,03,RA | 5000122007 |
Translated from the French.
Includes bibliographical references (p. [191]-196) and index.
Translated from the French.