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The Science of cooking : every question answered to perfect your cooking / Stuart Farrimond

By: Material type: TextTextPublication details: New York : DK Publishing, c2017Description: 256 pages : illustrations ; 27 cmISBN:
  • 9781465463692
Subject(s): LOC classification:
  • TX 651 .F37 2017
Contents:
Taste and flavor -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 651 .F37 2017 (Browse shelf(Opens below)) c.1 Available NULIB000017809

Includes index.

Taste and flavor -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.

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