| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:298269308:2727 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:298269308:2727?format=raw |
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001 216940701
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005 20151005065907.0
008 080411s2008 onca b 001 0 eng
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100 1 $aJoachim, David.
245 14 $aThe science of good food :$bthe ultimate reference on how cooking works /$cDavid Joachim, Andrew Schloss, with A. Philip Handel.
260 $aToronto :$bR. Rose,$cc2008.
300 $a624 p. :$bcol. ill. ;$c28 cm
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520 $aPresents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
504 $aIncludes bibliographical references (p. 607) and index.
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700 1 $aHandel, A. Philip.
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