Gespeichert in:
| Beteiligte Personen: | , , |
|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Bellevue
The cooking lab
2011
|
| Schriftenreihe: | 2011
|
| Umfang: | 473 Seiten Illustrationen |
Internformat
MARC
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| illustrated | Illustrated |
| indexdate | 2024-12-20T19:09:21Z |
| institution | BVB |
| language | English |
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| physical | 473 Seiten Illustrationen |
| publishDate | 2011 |
| publishDateSearch | 2011 |
| publishDateSort | 2011 |
| publisher | The cooking lab |
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| series2 | 2011 |
| spelling | Myhrvold, Nathan Verfasser (DE-588)134217918 aut Modernist cuisine: the art and science of cooking Volume 2 Techniques and equipment Nathan Myhrvold, Chris Young and Maxime Bilet Bellevue The cooking lab 2011 473 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier 2011 Young, Chris Verfasser aut Bilet, Maxime Verfasser aut (DE-604)BV047087870 2 |
| spellingShingle | Myhrvold, Nathan Young, Chris Bilet, Maxime Modernist cuisine: the art and science of cooking |
| title | Modernist cuisine: the art and science of cooking |
| title_auth | Modernist cuisine: the art and science of cooking |
| title_exact_search | Modernist cuisine: the art and science of cooking |
| title_full | Modernist cuisine: the art and science of cooking Volume 2 Techniques and equipment Nathan Myhrvold, Chris Young and Maxime Bilet |
| title_fullStr | Modernist cuisine: the art and science of cooking Volume 2 Techniques and equipment Nathan Myhrvold, Chris Young and Maxime Bilet |
| title_full_unstemmed | Modernist cuisine: the art and science of cooking Volume 2 Techniques and equipment Nathan Myhrvold, Chris Young and Maxime Bilet |
| title_short | Modernist cuisine: the art and science of cooking |
| title_sort | modernist cuisine the art and science of cooking techniques and equipment |
| volume_link | (DE-604)BV047087870 |
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