The science of good food the ultimate reference on how cooking works

The science of good food the ultimate reference on how cooking works

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Bibliographic Details
Main Author: Joachim, David
Other Authors: Schloss, Andrew 1951-, Handel, A. Philip
Format: Book
Published: Toronto R. Rose 2008
Subjects:
Food
Cooking
Dummies (Bookselling) > Specimens
Publishers and publishing
Booksellers and bookselling > Specimens
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:624 p. col. ill. 28 cm
Bibliography:Includes bibliographical references (p. 607) and index
ISBN:9780778801894 (pbk.)
0778801896 (pbk.)
9780778802051 (bound)
0778802051 (bound)

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