The kitchen as laboratory
The kitchen as laboratory reflections on the science of food and cooking / [electronic resource] :
edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.
- New York : Columbia University Press, 2012.
- xx, 312 p. : ill.
- Arts and traditions of the table : perspectives on culinary history .
- Arts and traditions of the table. .
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Food--Analysis.
Food--Composition.
Cooking.
Electronic books.
TX541 / .K55 2012
664/.07
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Food--Analysis.
Food--Composition.
Cooking.
Electronic books.
TX541 / .K55 2012
664/.07