| Record ID | marc_loc_2016/BooksAll.2016.part32.utf8:176267139:1106 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part32.utf8:176267139:1106?format=raw |
LEADER: 01106cam a22003374a 4500
001 2005053784
003 DLC
005 20091014082439.0
008 050912s2006 nyu b 001 0 eng
010 $a 2005053784
015 $aGBA596582$2bnb
016 7 $a013337351$2Uk
020 $a023113312X (cloth : alk. paper)
035 $a(OCoLC)ocm61652822
040 $aDLC$cDLC$dBAKER$dC#P$dUKM$dAGL$dVP@$dCOO$dDLC
041 1 $aeng$hfre
042 $apcc
050 00 $aTX546$b.T5513 2006
070 0 $aTX546$b.T5513 2006
082 00 $a664/.072$222
100 1 $aThis, Hervé.
240 10 $aCasseroles et éprouvettes.$lEnglish
245 10 $aMolecular gastronomy :$bexploring the science of flavor /$cHervé This ; translated by M.B. DeBevoise.
260 $aNew York :$bColumbia University Press,$cc2006.
300 $axi, 377 p. ;$c21 cm.
440 0 $aArts and traditions of the table
504 $aIncludes bibliographical references (p. 351-360) and index.
546 $aTranslated from the French.
650 0 $aFood$xSensory evaluation.
650 0 $aFlavor.
650 0 $aMolecular gastronomy.