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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover - 2012
by Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik van [Editor];
Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
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- Title The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
- Author Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik van [Editor];
- Binding Hardcover
- Edition [ Edition: Repri
- Pages 336
- Language ENG
- Publisher Columbia University Press, New York
- Date 2012-01
- ISBN 9780231153447
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- Choice, 06/01/2012, Page 0
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
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Columbia University Press, 2012. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Kitchen As Laboratory : Reflections on the Science of Food and Cooking
by Erik Van Der Linden
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Columbia University Press, 2012. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
by Vega, Cesar; Job Ubbink & Erik van der Linden (editors)
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New York: Columbia University Press. Fine copy in fine dust jacket. 2012. Later prt.. hardcover. 8vo, 312 pp., Arts and Traditions of the Table: Perspectives on Culinary History series., Foreword by Jeffrey Steingarten. .
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by César Vega (Editor), Job Ubbink (Editor), Erik van van der Linden (Editor)
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Columbia University Press, 2012-01-31. Hardcover. Used:Good.
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Vega, César [Editor]; Ubbink, Job [Editor]; van der Linden, Erik [Editor];
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