(407) 622-6657

Shipping is just $4.99

Your cart is empty.

Shop Now
view cart checkout
Product Image

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

$7.99

Format

Category Food Writing

Add To Cart

View the Book Category Guide

Available Copies Details

authors

Cesar Vega, Job Ubbink, Linden

Additional Info

  • Format:
  • ISBN: 9780231153454
SKU Condition Store Shelf Price  
7111188 Very Good Fern Park 53-2-4 $7.99 Add to Cart

Related products

Add to cart

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Paperback
Herv This

From $7.99
Add to cart

On Food and Cooking: The Science and Lore of the Kitchen

Hardcover
Harold McGee

From $11.99
Add to cart

Culinary Reactions: The Everyday Chemistry of Cooking

Paperback
Simon Field

From $9.99
Add to cart

The Cooking Gene: A Journey Through African American Culinary History in the Old South

Illustrated
Michael W. Twitty

From $7.99