Vega, Cesar; Ubbink, Job & Van Der Linden, Erik (eds)
The kitchen as laboratory Reflections on the science of food and cooking.
U.S.A: Columbia University Press, 2013. First Edition. Softcover. Clean and tightly bound paperback, front cover creased at top corner, spine uncreased, marks on title pages, no inscriptions. 312 pages, illustrations in the text, bibliography, index. Fair.

Aucott & Thomas
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GBP 7.00 [Appr.: EURO 8.25 | CHF 8]
Sonstige Stichworte: Cookery Recipies Food science Culinary arts