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, 2013Description: xx, 312 pages : illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780231153454 (paperback).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 2013 (Browse shelf) | 1 | Available | SCAFS,30003,03,RA | 5000160065 |
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| 664.07 ING Ingredient interactions : | 664.07 KEM 2009 Sensory evaluation : | 664.07 KIT 2012 The kitchen as laboratory : | 664.07 KIT 2013 The kitchen as laboratory : | 664.07 LAW 2010 Sensory evaluation of food : | 664.07 LAW 2010 Sensory evaluation of food : | 664.07 LOP 2015 The food lab : |