Modernist cuisine : the art and science of cooking. Vol. 4. Ingredients and preparations
Nathan Myhrvold
Bok Engelsk 2011
Annen tittel | |
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Originaltittel | |
Utgitt | Bellevue : Cooking Lab , 2011
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Omfang | 403, viii s. : ill - 34 cm
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Utgave | 1st ed.
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Emner | |
Dewey |