| 000 | 01029cam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | vtls003247481 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226115706.0 | ||
| 008 | 121204s2012 nyua b 001 0 eng | ||
| 020 | _a9780231153447 (hbk.) | ||
| 020 | _a0231153449 (hbk.) | ||
| 039 | 9 |
_a201303281558 _bwilmina _c201303230957 _dwilmina _y201212041637 _zmalathy |
|
| 082 | 0 | 0 |
_a664.07 _bKIT 2012 |
| 245 | 0 | 4 |
_aThe kitchen as laboratory : _breflections on the science of food and cooking / _cedited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. |
| 260 |
_aNew York : _bColumbia University Press, _cc2012. |
||
| 300 |
_axx, 312 p. : _bill. ; _c25 cm. |
||
| 490 | 0 | _aArts and traditions of the table | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xAnalysis. _924019 |
|
| 650 | 0 |
_aFood _xComposition. _924774 |
|
| 650 | 0 | _aCooking. | |
| 700 | 1 | _aVega, César. | |
| 700 | 1 |
_aUbbink, Job. _966694 |
|
| 700 | 1 |
_aLinden, Erik van der. _966695 |
|
| 920 | _aSHT : 191810 | ||
| 999 |
_c152188 _d152188 |
||