Cooking.
Overview
| Works: | 25 works in 4 publications in 4 languages | |
|---|---|---|
Titles
The kitchen as laboratory = reflections on the science of food and cooking /
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(Language materials, printed)
Cooking innovations = using hydrocolloids for thickening, gelling, and emulsification /
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(Language materials, printed)
Cooking through history = a worldwide encyclopedia of food with menus and recipes /
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(Language materials, printed)
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