Note-by-note cooking : the future of food

Author(s)

• This, Hervé
• DeBevoise, M. B.

Bibliographic Information

Note-by-note cooking : the future of food

Hervé This ; translated by M.B. DeBevoise

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

Columbia University Press, c2014

Other Title

La cuisine note à note

Note

Includes bibliographical references and index

Details

• NCID: BB17638403
• ISBN:
  • 9780231164863
• LCCN: 2014007035
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Original Language Code: fre
• Place of Publication: New York
• Pages/Volumes: xii, 255 p., [16] p. of plates.
• Size: 21 cm
• Classification:
  • DC23 : 641.308
• Subject Headings:
  • LCSH : Food additives
  • LCSH : Artificial foods
• Parent Bibliography ID:
  • BA53642950