| 000 | 01268cam a2200337 a 4500 | ||
|---|---|---|---|
| 001 | 16919544 | ||
| 003 | OSt | ||
| 005 | 20220301165024.0 | ||
| 008 | 110815s2012 nyu b 001 0 eng | ||
| 010 | _a 2011029237 | ||
| 020 | _a9780231153447 (cloth : acidfree paper) | ||
| 020 | _a9780231526920 (ebook) | ||
| 040 |
_aDLC _cAAMUSTED-K _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX541 _b.K64 2012 |
| 082 | 0 | 0 |
_a664/.07 _223 |
| 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, _c2012. |
||
| 300 |
_axx, 312 p. ; _c25 cm. _bill., (black & white pic). |
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| 490 | 0 | _aArts and traditions of the table | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 | _aCooking. | |
| 700 | 1 |
_aVega, César. _d2012 _eeditor |
|
| 700 | 1 |
_aUbbink, Job. _d2012 _ejoint editor |
|
| 700 | 1 |
_aLinden, Erik van der. _d2012 _ejoint editor |
|
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c1151 _d1151 |
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