Molecular gastronomy: exploring the science of flavor
(Book)

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Published:
New York : Columbia University Press, [2006].
Physical Desc:
xi, 377 pages ; 21 cm.
Status:
Description
'Molecular Gastronomy' is full of practical tips, penetrating insights and provocative suggestions. The author describes a movement that unites science and culinary tradition and challenges traditional ideas about cooking and eating.
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Copies
Location
Call Number
Status
Last Check-In
ASU Main (3rd floor)
TX546 .T5513 2006
On Shelf
Dec 2, 2019
CMC Steamboat Campus
TX 546 .T5513 2006
On Shelf
May 17, 2020
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Format:
Book
Language:
English
ISBN:
023113312X

Notes

Bibliography
Includes bibliographical references (pages 351-360) and index.
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Citations
APA Citation (style guide)

This, H. (2006). Molecular gastronomy: exploring the science of flavor. New York: Columbia University Press.

Chicago / Turabian - Author Date Citation (style guide)

This, Hervé. 2006. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press.

Chicago / Turabian - Humanities Citation (style guide)

This, Hervé, Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006.

MLA Citation (style guide)

This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
ed9aa234-7946-d888-07e8-101be5c3f023
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Record Information

Last Sierra Extract TimeJun 16, 2022 06:25:15 PM
Last File Modification TimeJun 16, 2022 06:30:01 PM
Last Grouped Work Modification TimeJun 16, 2022 06:25:24 PM

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