The kitchen as laboratory : reflections on the science of food and cooking /
The kitchen as laboratory : reflections on the science of food and cooking /
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., (black & white pic). 25 cm.
- Arts and traditions of the table .
Includes bibliographical references and index.
9780231153447 (cloth : acidfree paper) 9780231526920 (ebook)
2011029237
Food--Analysis.
Food--Composition.
Cooking.
TX541 / .K64 2012
664/.07
Includes bibliographical references and index.
9780231153447 (cloth : acidfree paper) 9780231526920 (ebook)
2011029237
Food--Analysis.
Food--Composition.
Cooking.
TX541 / .K64 2012
664/.07