The science of spice: understand flavour and revolutionizing our cooking/ Stuart Farrimond.-
Material type:
TextPublisher: London: Dorling Kindersley c2018Description: 224 p.: col.ill.; 27 cmISBN: 9780241302149Subject(s): Handbooks, manuals, etc | Composition | AnalysisLOC classification: TX 819.A1 | F246s 2018
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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College Learning Resource Center General Circulation | Non-fiction | CIR TX 819.A1 F37 2018 (Browse shelf) | Available | CL12129 |
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| CIR TX 651 P132f 2008 The flavor bible : | CIR TX 719 C536m 2016 Mastering the art of French cooking / | CIR TX 763 .B747 2011 Illustrated step-by-step baking / | CIR TX 819.A1 F37 2018 The science of spice: | CIR Z 43 .G37 2018 Calligraphy | FIL HF 5438.25 Se487p Professional selling/ | FIL HF 5549 D475h 2017 Human resource management/ |
Includes index
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