000			01020nam a22003138a 4500
001			015903331
003			Uk
005			20230911104924.0
008			110822s2012 nyu 001 0 eng|d
015			_aGBB1B5620 _2bnb
020			_a9780231153447 _q(hbk.) : _c£19.95
020			_a0231153449 _q(hbk.) : _c£19.95
040			_aStDuBDS _beng _cStDuBDS
082	0	4	_a664.07 _bVEG _223
092	0	4	_a664.07 _bVEG _223 _qSt Angela's
245	0	4	_aThe kitchen as laboratory : _breflections on the science of food and cooking / _cedited by Cesar Vega, Job Ubbink, and Erik van der Linden.
260			_aNew York ; _aChichester : _bColumbia University Press, _c2012.
263			_a201201
300			_a1 v.
490	0		_aArts and traditions of the table
504			_aIncludes bibliographical references and index.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
650		0	_aCooking.
700	1		_aVega, César.
700	1		_aUbbink, Job.
700	1		_aLinden, Erik van der.
999			_c299720 _d299720
092			_qSt Angela's