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.
| Format | Electronic |
| Publication Info | New York : Columbia University Press, 2012. |
| Description | xx, 312 pages : illustrations. |
| Supplemental Content | Click to View |
| Subjects |
| Other author/creator | Vega, César. |
| Other author/creator | Ubbink, Job. |
| Other author/creator | Linden, Erik van der. |
| Other author/creator | ProQuest (Firm) |
| Series | Arts and traditions of the table : perspectives on culinary history Arts and traditions of the table. ^A489705 |
| Bibliography note | Includes bibliographical references and index. |
| Reproduction note | Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. |
| Genre/form | Electronic books. |
| LCCN | 2011029237 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |