Note-by-note cooking : the future of food /

Bibliographic Details

Main Author:	This, Hervé (Author)
Corporate Author:	Ebook Library
Other Authors:	DeBevoise, M. B. (Translator)
Format:	eBook
Language:	English
Published:	New York : Columbia University Press, [2014]
Series:	Arts and traditions of the table.
Subjects:	Food additives. Artificial foods. Electronic books.
Online Access:	Connect to the full text of this electronic book