The kitchen as laboratory
Subtitle: reflections on the science of food and cooking
By: edited by Cesar Vega, Job Ubbink, and Erik van der Linden
Series: Arts and traditions of the table
Publisher: Columbia University Press
Published: 2012
Place of publication: New York
Language: eng
ISBN-13: 9780231153447; 9780231526920
Subjects: Food; Cooking; Composition; Analysis
Notes: Includes bibliographical references and index.