Farrimond, Stuart <br/><br/>
The science of cooking / 
Stuart Farrimond. 
 - New York :  DK Publishing,  2017 
 - 256 p. :  ill. ;  26 cm. 
<br/><br/><label>ISBN: </label>9780241229781 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking --Technique<br/>Food --Analysis<br/>Chemistry
<br/><br/><label>Dewey Class. No.: </label>641.3  / F246T 2017