Cooking : the quintessential art /
From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying t...
| Основен автор: | This, Herve. |
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| Други автори: | Gagnaire, Pierre, 1950- |
| Формат: | Електронна книга |
| Език: | English French |
| Публикувано: |
Berkeley :
University of California Press,
℗♭2008.
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| Серия: |
California studies in food and culture ;
23. |
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=306103 |
| Подобни документи: |
Print version::
Cooking. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=306103 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
TX631 .T5513 2008eb |
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