BANGKOK UNIVERSITY LIBRARY AND LEARNING SPACE

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Your search returned 10 results.

1.
Asian foods [electronic resource] : science & technology / edited by Catharina Y.W. Ang, KeShun Liu, Yao-Wen Huang.

by Ang, Catharina Yung-Kang Wang, 1940- [ed.] | Liu, KeShun, 1958- [ed.] | Huang, Yao-Wen [ed.].

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Lancaster, Pa. : Technomic Pub. Co., c1999Other title: Asian foods science and technology.Online access: Electronic Resources Availability: No items available

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2. Books
Food : design and culture

by Catterall, Claire, ed | Bayley, Stephen.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: London : Laurence King, 1999Accession number(s): 41120000038.Availability: Items available for loan: Main Campus [Call number: TX631 F662] (1).

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3. Books
Modernist cuisine : the art and science of cooking . Volume 3 , Animals and plants / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

by Myhrvold, Nathan | Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: Bellevue, Wash. : Cooking Lab, 2011Other title: Animals and plants.Accession number(s): 201206180008, 201206180009.Availability: Items available for loan: Main Campus [Call number: TX 651 M937M] (1).

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4. Books
Modernist cuisine : the art and science of cooking . Volume 1 , History and fundamentals / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

by Myhrvold, Nathan | Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: Bellevue, Wash. : Cooking Lab, 2011Other title: History and fundamentals.Accession number(s): 201206180003, 201206180004.Availability: Items available for loan: Main Campus [Call number: TX 651 M937M] (2).

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5. Books
Modernist cuisine : the art and science of cooking . Volume 4 , Ingredients and preparations / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

by Myhrvold, Nathan | Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: Bellevue, Wash. : Cooking Lab, 2011Other title: Ingredients and preparations.Accession number(s): 201206180010, 201206180011.Availability: Items available for loan: Main Campus [Call number: TX 651 M937M] (1).

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6. Books
Modernist cuisine : the art and science of cooking . Volume 6 , Kitchen manual / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

by Myhrvold, Nathan | Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: Bellevue, Wash. : Cooking Lab, 2011Other title: Kitchen manual.Accession number(s): 201206180014, 201206180015.Availability: Items available for loan: Main Campus [Call number: TX 651 M937M] (2).

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7. Books
Modernist cuisine : the art and science of cooking . Volume 5 , Plated-dish recipes / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

by Myhrvold, Nathan | Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: Bellevue, Wash. : Cooking Lab, 2011Other title: Plated-dish recipes.Accession number(s): 201206180012, 201206180013.Availability: Items available for loan: Main Campus [Call number: TX 651 M937M] (2).

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8. Books
Modernist cuisine : the art and science of cooking . Volume 2 , Techniques and equipment / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

by Myhrvold, Nathan | Young, Chris | Bilet, Maxime | Smith, Ryan Matthew [photographer].

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: Bellevue, Wash. : Cooking Lab, 2011Other title: Techniques and equipment.Accession number(s): 201206180006, 201206180007.Availability: Items available for loan: Main Campus [Call number: TX 651 M937M] (1).

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9. Books
Molecular gastronomy : scientific cuisine demystified / Jose Sanchez, CEC, CHE.

by Sanchez, Jose [author].

Material type: book Book; Format: print ; Literary form: Not fiction ; Audience: Specialized; Copyright date: Hoboken, N.J. : Wiley, ©2016Accession number(s): 2016000003485.Availability: Items available for loan: Main Campus [Call number: TX652.95 S262M 2016] (1).

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10. Books
The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman.

by Page, Karen | Dornenburg, Andrew.

Material type: book Book; Literary form: Not fiction ; Audience: Specialized; Publisher: New York, N.Y. : Little, Brown and Company, 2011Accession number(s): 201207090012, 201205290004.Availability: Items available for loan: Main Campus [Call number: TX 651 P333F] (2).

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