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The Science of cooking: every question answered to give you the edge/ Stuart Farrimond.--
Material type:
TextPublication details: London: Dorling Kindersley, c2017Description: 256 p.: col. ill.; 27 cmISBN: - 9780241229781
- TX 651 F246 2017
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College Learning Resource Center General Circulation | CIR TX 651 .F37 2017 (Browse shelf(Opens below)) | Available | CL12130 |
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| CIR TX324 .B37 2024 Basic knowledge of housekeeping / | CIR TX 651 M478o 2004 On food and cooking : | CIR TX 651 P132f 2008 The flavor bible : | CIR TX 651 .F37 2017 The Science of cooking: | CIR TX 719 C536m 2016 Mastering the art of French cooking / | CIR TX763 .S55ba 2023 Bakery and confectionery technology / | CIR TX 763 .B747 2011 Illustrated step-by-step baking / |
Includes index
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