The Kitchen as Laboratory PDF
By:Cesar Vega,Job Ubbink,Erik van der Linden
Published on 2012-01-24 by Columbia University Press
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.
This Book was ranked at 39 by Google Books for keyword Cuisine et Vins.
Book ID of The Kitchen as Laboratory's Books is IMWrAgAAQBAJ, Book which was written byCesar Vega,Job Ubbink,Erik van der Lindenhave ETAG "/bivrzTPX8U"
Book which was published by Columbia University Press since 2012-01-24 have ISBNs, ISBN 13 Code is 9780231153447 and ISBN 10 Code is 0231153449
Reading Mode in Text Status is false and Reading Mode in Image Status is true
Book which have "320 Pages" is Printed at BOOK under CategoryCooking
Book was written in en
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