| Record ID | marc_nuls/NULS_PHC_180925.mrc:174406378:1436 |
| Source | marc_nuls |
| Download Link | /show-records/marc_nuls/NULS_PHC_180925.mrc:174406378:1436?format=raw |
LEADER: 01436cam 2200325Ia 4500
001 9925175089301661
005 20150423154423.0
008 090320t20082002nyua b 001 0 eng d
020 $a9780393329421
020 $a0393329429
020 $a0393011836
020 $a9780393011838
035 $b99959508419
035 $a(OCoLC)316422789
035 $a(OCoLC)ocn316422789
040 $aSINPL$beng$cSINPL$dAUW$dOCLCQ$dRRR$dNPAPP$dOCLCQ$dBDX
050 4 $aTX652$b.W643 2008
082 04 $a641.5$222
100 1 $aWolke, Robert L.
245 10 $aWhat Einstein told his cook :$bkitchen science explained /$cRobert L. Wolke ; with recipes by Marlene Parrish.
260 $aNew York :$bW.W. Norton & Co.,$c2008, c2002.
300 $axviii, 350 p. :$bill. ;$c21 cm.
504 $aIncludes bibliographical references (p. [321]-323) and index.
505 0 $aSweet talk -- The salt of the Earth -- The fat of the land -- Chemicals in the kitchen -- Turf and surf -- Fire and ice -- Liquid refreshment -- Those mysterious microwaves -- Tools and technology.
520 $aThe chemistry professor columnist for the Washington Post's "Food 101" presents explanations of kitchen mysteries involving food types, temperature, cooking equipment, and food myths.
650 0 $aCooking.
650 0 $aScience$vMiscellanea.
700 1 $aParrish, Marlene.
947 $fBOOK-COLS-SCI$g15.95$hCIRCSTACKS$iaa$lNULS$o20140811$q1
980 $a99959508419