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Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by Malcolm DeBevoise.

By: This, Hervé.
Contributor(s): DeBevoise, M. B.
Series: Arts and traditions of the table : perspectives on culinary history.Publisher: New York : Columbia University Press, [2006]Copyright date: ©2006Description: xi, 377 pages : illustrations ; 21 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780231133128 (hardback); 023113312x (hardback).Subject(s): Food -- Sensory evaluation | Flavor | GastronomyDDC classification: 664.072
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 5, BayNo 2

664.072 THI 2006 (Browse shelf) 1 Available SHTEx,70002,03,AD | SFSGx,94601,03,RM | TCIxx,30003,03,RA 5000155734

Translation of french title : Casseroles et eprouvettes