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.
Material type:
TextSeries: Arts and traditions of the tablePublication details: New York : Columbia University Press, 2012. Description: xx, 312 p. ; 25 cm. ill., (black & white pic)ISBN: 9780231153447 (cloth : acidfree paper); 9780231526920 (ebook)Subject(s): Food -- Analysis | Food -- Composition | CookingDDC classification: 664/.07 LOC classification: TX541 | .K64 2012
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX541 .K64 2012 (Browse shelf(Opens below)) | 1 | Available | 0000007192 | |
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX541 .K64 2012 (Browse shelf(Opens below)) | 2 | Available | 0000007193 | |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX541 .K64 2012 (Browse shelf(Opens below)) | 3 | Available | 0000007194 | |
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AAMUSTED LIBRARY, KUMASI Reference | TX541 .K64 2012 (Browse shelf(Opens below)) | 4 | Available (Restricted Access) | 0000002957 | |
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX541 .K64 2012 (Browse shelf(Opens below)) | 5 | Available | 0000007243 |
Includes bibliographical references and index.
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