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By
Peter Barham
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Bibliographic Detail
Publisher
Springer Verlag
Publication date
June 1, 2001
Pages
244
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9783540674665
ISBN-10
3540674667
Dimensions
0.50 by 6.25 by 9.50 in.
Weight
1.35 lbs.
Published in
Europe
Original list price
$69.95
Other format details
sci/tech
Amazon.com says people who bought this book also bought:
The Science of Cooking | What Einstein Told His Cook | Culinary Reactions | The Kitchen as Laboratory | Cooking for Geeks | The Science of Good Cooking | On Food And Cooking | Molecular Gastronomy | Cook's Science
The Science of Cooking | What Einstein Told His Cook | Culinary Reactions | The Kitchen as Laboratory | Cooking for Geeks | The Science of Good Cooking | On Food And Cooking | Molecular Gastronomy | Cook's Science
Summaries and Reviews
(view table of contents)
Editions
Hardcover
The price comparison is for this edition
from Springer Verlag (June 1, 2001)
9783540674665 | details & prices | 244 pages | 6.25 × 9.50 × 0.50 in. | 1.35 lbs | List price $69.95
Paperback
Reprint edition from Springer Verlag (October 5, 2012)
9783642631665 | details & prices | 244 pages | 6.00 × 9.00 × 0.75 in. | 0.85 lbs | List price $69.99
About: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science.
About: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science.
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