/LC.GIF&client=easterncarolinaedu)
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.
| Other author | Vega, César. |
| Other author | Ubbink, Job. |
| Other author | Linden, Erik van der. |
| Format | Electronic |
| Publication Info | New York : Columbia University Press, |
| Description | xx, 312 p. ; 25 cm. |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Supplemental Content | Full text available from Ebook Central - Public Library Complete |
| Subjects |
| Series | Arts and traditions of the table |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2011029237 |
| ISBN | 9780231153447 (cloth : acid-free paper) |
| ISBN | 9780231526920 (e-book) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |