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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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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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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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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History
- Created April 1, 2008
- 17 revisions
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| January 14, 2023 | Edited by ImportBot | import existing book |
| December 8, 2022 | Edited by ImportBot | import existing book |
| September 16, 2021 | Edited by ImportBot | import existing book |
| December 5, 2020 | Edited by MARC Bot | import existing book |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |