The science of good food
the ultimate reference on how cooking works
Book - 2008
Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
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| Barcode | Status | Material Type | CallNumber | Availability |
|---|---|---|---|---|
| 37413311282562 | Available | Non-fiction | 641.5 JOACHIM | Place a Hold |
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Toronto, Ont. :
Robert Rose,
c2008.
|
| Subjects: |
MARC
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| 100 | 1 | |a Joachim, David. | |
| 245 | 1 | 4 | |a The science of good food : |b the ultimate reference on how cooking works / |c David Joachim, Andrew Schloss ; with A. Philip Handel. |
| 260 | |a Toronto, Ont. : |b Robert Rose, |c c2008. | ||
| 300 | |a 624 p. : |b col. ill. ; |c 28 cm. | ||
| 520 | 0 | |a Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts. | |
| 504 | |a Includes bibliographical references (p. 607) and index. | ||
| 650 | 0 | |a Cooking. | |
| 700 | 1 | |a Schloss, Andrew, |d 1951- | |
| 700 | 1 | |a Handel, A. Philip. | |
| 998 | |a 2008.12.01 | ||
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| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d Central |t 0 |e 641.5 JOACHIM |h Dewey Decimal classification |i Non-fiction |m 37413311282562 |