The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.
Contributor(s): Vega, César | Ubbink, Job
| Linden, Erik van der.
Series: Arts and traditions of the table.Publisher: New York : Columbia University Press, c2012Description: xx, 312 p. : ill. ; 25 cm.ISBN: 9780231153447 (hbk.); 0231153449 (hbk.).Subject(s): Food -- Analysis | Food -- Composition | CookingDDC classification: 664.07
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 3, BayNo 3 |
664.07 KIT 2012 (Browse shelf) | 1 | Available | SCAFS,70003,03,CL | 5000140578 |
Includes bibliographical references and index.