jump to search box

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.

Availability

At the Library

Other libraries

Language:
English
Imprint:
New York : Columbia University Press, c2012.
Format:
  • Book
  • xx, 312 p. ; 25 cm.
Bibliography:
Includes bibliographical references and index.
Contributor:
Vega, César.
Ubbink, Job.
Linden, Erik van der.
Series:
Arts and traditions of the table.
Subjects:
ISBN:
9780231153447
0231153449
9780231526920
023152692X

powered by Blacklight
© Stanford University. Stanford, California 94305. (650) 725-1064. Terms of Use | Copyright Complaints | Opt Out of Analytics
jump to top