The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen / the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.
Contributor(s): Crosby, Guy [ed.] | America's Test Kitchen (Firm).
Material type: BookPublisher: Brookline, Mass. : America's Test Kitchenc, c2012Description: 486 p. : ill. (some col.).ISBN: 9781933615981.Call No.: TX 651 S243 Subject(s): Cooking | FoodBibliography, etc. Note: Includes bibliographical references and indexCurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX 651 S243 (Browse shelf) | Available | 201312190001 | |
Main Campus Book Shelves | TX 651 S243 (Browse shelf) | Available | 2015000000407 |
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TX 651 M937M Modernist cuisine : | TX 651 P333F The flavor bible : | TX 651 P333F The flavor bible : | TX 651 S243 The science of good cooking : | TX 651 S243 The science of good cooking : | TX651 S628L Leiths : | TX651 S628L Leiths : |
Includes bibliographical references and index
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