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