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 · Job Ubbink · Erik van der Linden Hardcover details (USA). (see also: eBook (Kindle)) details (UK). (see also: eBook (Kindle)) details (Germany). (see also: Kindle Ausgabe) details (Canada). (see also: eBook (Kindle)) ISBN: 978-0-231-15344-7 ISBN-10: 0-231-15344-9 Columbia University Press · 2012