An edition of The new kitchen science
(2003)
The new kitchen science
a guide to knowing the hows and whys for fun and success in the kitchen
by Howard Hillman
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In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
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Previews available in: English
Subjects
Cookery, Cooking & Food, Nonfiction, Science, CookingShowing 4 featured editions. View all 4 editions?
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The new kitchen science: a guide to knowing the hows and whys for fun and success in the kitchen
2003, Houghton Mifflin
in English
061824963X 9780618249633
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New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
2003, Houghton Mifflin Harcourt Trade & Reference Publishers
in English
0618471308 9780618471300
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4
New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
2003, HarperCollins Publishers
in English
0544310888 9780544310889
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Book Details
Edition Notes
Includes bibliographical references (p. 293-296) and index.
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| July 22, 2019 | Edited by MARC Bot | remove fake subjects |
| May 9, 2012 | Edited by LC Bot | import new book |
| December 5, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| June 23, 2010 | Edited by ImportBot | add details from OverDrive |
| December 10, 2009 | Created by WorkBot | add works page |