| 000 | 01171nam a2200277 i 4500 | ||
|---|---|---|---|
| 999 |
_c176260 _d176250 |
||
| 001 | BDZ0029277986 | ||
| 003 | StDuBDS | ||
| 005 | 20230116122231.0 | ||
| 008 | 170605s2017 enka 001|0|eng|d | ||
| 020 |
_a9780241229781 (hbk.) : _c£20.00 |
||
| 020 |
_z9780241328538 (PDF ebook) : _c£20.00 |
||
| 040 |
_aStDuBDS _beng _cStDuBDS _dStDuBDSZ _erda |
||
| 050 | 4 | _aTX715 | |
| 072 | 7 |
_aFOO _2ukslc |
|
| 082 | 0 | 4 |
_a641.5 _223 |
| 100 | 1 |
_aFarrimond, Stuart, _eauthor. _920431 |
|
| 245 | 1 | 4 |
_aThe science of cooking / _cDr. Stuart Farrimond. |
| 260 |
_aLondon : _bDorling Kindersley Limited, _c2017. |
||
| 263 | _a201710 | ||
| 300 |
_a256 pages : _billustrations (black and white, and colour) ; _c27 cm |
||
| 500 | _aIncludes index. | ||
| 520 | 8 | _aHow do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Here, food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. | |
| 650 | 0 |
_aCooking. _91910 |
|
| 650 | 7 |
_aFood and Drink. _2ukslc _98214 |
|
| 942 | _2ddc | ||