The science of good food
the ultimate reference on how cooking works
Contains alphabetical entries explaining the physical and chemical changes that occur during food preparation and cooking. Covers everything from canning and deep-frying to hybrid plants and wine making. Features cooking tips, food facts, and recipes.
Robert Rose
2008
9780778802051
book
Holdings
| hid | mid | miid | nid | wid | location_code | location | barcode | callnum | dewey | created | updated |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1664248 | 5279590 | 2244 | 74391 | 124356 | SPSHS | 423 | SPWH022684 | REF 641.5 JOA | 641.5 | 1582575937 | 1709307855 |
| 2026272 | 5604932 | 2229 | 74391 | 124356 | GROL | 244 | GROL203781 | 641.5 JOA | 641.5 | 1582575937 | 1709307855 |
| 2073552 | 5648387 | 2232 | 74391 | 124356 | HIHS | 255 | HIHS305298 | 641.5 JOA | 641.5 | 1582575937 | 1709307855 |