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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 -- CompositionDDC classification: 641.5
Item type Current location Shelf location Call number Status Notes Date due Barcode Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 3

641.5 FAR 2017 (Browse shelf) Available TCIxx,30042,03,RA 5000173036
Reserve Collection Taylor's Library-TU

Floor 2, Shelf 2 , Side 1, TierNo 3, BayNo 1

641.5 FAR 2017 (Browse shelf) Available SFSGx,94607,03,RM | SFSGx,94601,03,RM | SFSGx,91618,03,RA | SFSGx,91618,03,RM 5000094873

Science of Baking

Main Collection Taylor's Library-TU

Floor 4, Shelf 20, Side 2, TierNo 3, BayNo 1

641.5 FAR 2017 (Browse shelf) Available SFSGx,94607,03,RM | SFSGx,94601,03,RM | SFSGx,91618,03,RA | SFSGx,91618,03,RM 5000094879

Includes index.