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From chemistry to cordon bleu.
- Source :
- Nature; 1/25/2001, Vol. 409 Issue 6819, p455, 2p, 1 Color Photograph
- Publication Year :
- 2001
-
Abstract
- Reviews the book 'The Science of Cooking,' by Peter Barham.
- Subjects :
- SCIENCE of Cooking, The (Book)
Subjects
Details
- Language :
- English
- ISSN :
- 00280836
- Volume :
- 409
- Issue :
- 6819
- Database :
- Complementary Index
- Journal :
- Nature
- Publication Type :
- Review
- Accession number :
- 4029273
- Full Text :
- https://doi.org/10.1038/35054122