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.
Tags:	Add Tag No Tags, Be the first to tag this record!

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001	wils-440934
020	#	#	\|a 9780778801894 (pbk.)
020	#	#	\|a 0778801896 (pbk.)
020	#	#	\|a 9780778802051 (bound)
020	#	#	\|a 0778802051 (bound)
040	#	#	\|a NhCcYBP \|d ITMB
090	0	0	\|a TX651 \|b .J62 2008
100	1	#	\|a Joachim, David
245	1	4	\|a The science of good food \|b the ultimate reference on how cooking works \|c David Joachim and Andrew Schloss with A. Philip Handel
260	#	#	\|a Toronto \|b R. Rose \|c 2008
300	#	#	\|a 624 p. \|b col. ill. \|c 28 cm
504	#	#	\|a Includes bibliographical references (p. 607) and index
650	#	0	\|a Food
650	#	0	\|a Cooking
650	#	0	\|a Dummies (Bookselling) \|v Specimens
650	#	0	\|a Publishers and publishing
650	#	0	\|a Booksellers and bookselling \|v Specimens
700	1	#	\|a Schloss, Andrew \|d 1951-
700	#	#	\|a Handel, A. Philip.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=440934
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