The science of cooking / Peter Barham.
Material type:
TextPublisher: Berlin ; New York : Springer, [2001]Copyright date: ©2001Description: 244 pages : illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 3540674667
- 9783540674665
- 641.5 21
- TX651 .B147 2001
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5 BAR (Browse shelf(Opens below)) | 1 | Long Overdue (Lost) Issued | 17/10/2023 | A285847B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.46 SCH Smoked : how to flavour, cure & prepare meat, seafood, vegetables, fruit & more / | 641.5 ACH Alinea / | 641.5 ARM Sean Armstrong's kitchen / | 641.5 BAR The science of cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BEL Everyday epicurean : simple, stylish recipes for the New Zealand table / |
Includes bibliographical references (pages 237-239) and index.
Machine converted from AACR2 source record.
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