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The science of cooking / Stuart Farrimond.

By: Farrimond, Stuart [author.].
Publisher: London : Dorling Kindersley Limited, 2017Description: 256 pages : illustrations (black and white, and colour) ; 27 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780241229781.Subject(s): Cooking | Cooking -- Technique | Food -- CompositionAdditional physical formats: ebook version :: No titleDDC classification: 641.5
Item type Current location Call number Status Notes Date due Barcode Course reserves
Reserve Collection Taylor's Library-TU
641.5 FAR 2017 (Browse shelf) Available BOPAx,BOPAx,03,RM 5000094873

Science of Baking

Main Collection Taylor's Library-TU
641.5 FAR 2017 (Browse shelf) Available BOPAx,BOPAx,03,RM 5000094879

Includes index.