The kitchen as laboratory : reflections on the science of food and cooking

Author(s)

• Vega, César
• Ubbink, Job
• Linden, Erik van der
• Steingarten, Jeffrey

Bibliographic Information

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

（Arts and traditions of the table : perspectives on culinary history）

Columbia University Press, 2013, c2012

• : pbk

Note

Includes bibliographical references and index

Details

• NCID: BB13770861
• ISBN:
  • 9780231153454
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: xx, 312 p.
• Size: 24 cm
• Classification:
  • DC23 : 664.07
• Subject Headings:
  • LCSH : Food -- Analysis
  • LCSH : Food -- Composition
  • LCSH : Cooking
• Parent Bibliography ID:
  • BA53642950