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- 2011029237 contributor B12134084.
- 2011029237 created "c2012.".
- 2011029237 date "2012".
- 2011029237 date "c2012.".
- 2011029237 dateCopyrighted "c2012.".
- 2011029237 description "Includes bibliographical references and index.".
- 2011029237 extent "xx, 312 p. ;".
- 2011029237 identifier "9780231153447 (cloth : acid-free paper)".
- 2011029237 identifier "9780231526920 (e-book)".
- 2011029237 isPartOf "Arts and traditions of the table".
- 2011029237 issued "2012".
- 2011029237 issued "c2012.".
- 2011029237 language "eng".
- 2011029237 publisher "New York : Columbia University Press,".
- 2011029237 subject "664/.07 23".
- 2011029237 subject "Cooking.".
- 2011029237 subject "Food Analysis.".
- 2011029237 subject "Food Composition.".
- 2011029237 subject "TX541 .K55 2012".
- 2011029237 title "The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.".
- 2011029237 type "text".