The science of food and cooking / Allan G. Cameron ; illustrated by Ron Hayward Associates Limited.
Material type: TextPublication details: London : Edward Arnold, 1985.Edition: 3rd ed. [i.e. 5th ed.]Description: 252p. : ill. ; 22cmISBN:- 9780713109450 (pbk) :
- 0713109459 (pbk) :
- 641.3 CAM
- TX354
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.3 CAM (Browse shelf(Opens below)) | 1 | Available | 023378 |
Browsing TUS: Midlands, Main Library shelves, Shelving location: Athlone General Lending Close shelf browser (Hides shelf browser)
641.23 JAC Beer / | 641.23 PRO Classic stout and porter / | 641.259 ARK Classic rum / | 641.3 CAM The science of food and cooking / | 641.3 FAR The science of cooking / | 641.3 POL The omnivore's dilemma : the search for a perfect meal in a fast-food world / | 641.3003 MON New Larousse gastronomique : the world's greatest cookery reference book / |
Previous ed.: i.e. 4th ed., 1978.
Includes index.