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美味的原理 : 食物與科學的親密關係 / 馬提.傑佛森(Marty Jopson)著 ; 王婉卉譯
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TextLanguage: Chinese Original language: English Edition: 初版Description: 221面 : 圖 ; 23公分ISBN: - 9789579121699
- 463
| Item type | Current library | Shelving location | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| 圖書 | THHS Library | R13 | 463 8977 (Browse shelf(Opens below)) | Available | 2022-0053 | |||
| 圖書 | THHS Library | R16 | \463\837\ (Browse shelf(Opens below)) | Available | 0056962 |
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| \427.83\8334\ 西班牙廚神璜.洛卡的低溫烹調聖經：全球最佳餐廳的低溫烹調、舒肥料理技法全公開 | \427\L111\ 享受原味吧! 台灣出品精讚食材101+＝100 best ingredients in Taiwan | 463 8847 口感科學 : 收錄50道無國界全方位料理 : 由食物質地解讀大腦到舌尖的風味之源 / | 463 8977 美味的原理 : 食物與科學的親密關係 / | \463\3017\ 恐怖的食品添加物: | \483.8\8565\ 豐蔬食：超過200道你不知道的人氣蔬食料理推薦! | \538.707\8763\ 餐桌上的地理課 |
含索引
譯自 : The science food : an exploration of what we eat and how we cook.
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