The kitchen as laboratory

The kitchen as laboratory reflections on the science of food and cooking / [electronic resource] : edited by C�esar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. - New York : Columbia University Press, 2012. - xx, 312 p. : ill. - Arts and traditions of the table : perspectives on culinary history . - Arts and traditions of the table. .

Includes bibliographical references and index.


Electronic reproduction.
Palo Alto, Calif. :
ebrary,
2011.
Available via World Wide Web.
Access may be limited to ebrary affiliated libraries.






Food--Analysis.
Food--Composition.
Cooking.


Electronic books.

TX541 / .K55 2012eb

664/.07