The Kitchen as Laboratory, César Vega, Job Ubbink, Erik van der Linden
A bit more in-depth than some food science books, this really has some meat to get your teeth into, to use an apt metaphor. Honestly, I’ve only glanced at this book and, judging by its condition, have never opened it. Copyright 2012, first edition, first printing, hardcover, black and white images, 312 pages, condition excellent (light shelf wear on dust jacket; upper right corners have been bumped)
A bit more in-depth than some food science books, this really has some meat to get your teeth into, to use an apt metaphor. Honestly, I’ve only glanced at this book and, judging by its condition, have never opened it. Copyright 2012, first edition, first printing, hardcover, black and white images, 312 pages, condition excellent (light shelf wear on dust jacket; upper right corners have been bumped)
A bit more in-depth than some food science books, this really has some meat to get your teeth into, to use an apt metaphor. Honestly, I’ve only glanced at this book and, judging by its condition, have never opened it. Copyright 2012, first edition, first printing, hardcover, black and white images, 312 pages, condition excellent (light shelf wear on dust jacket; upper right corners have been bumped)