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 .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780231153447 (cloth : acidfree paper) 9780231526920 (ebook) 
<br/><br/><label>LCCN: </label>2011029237 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food--Composition.<br/>Cooking.
<br/><br/><label>LC Class. No.: </label>TX541  / .K64 2012 
<br/><br/><label>Dewey Class. No.: </label>664/.07