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烹飪的科學 = The science of cooking : every question answered to perfect your cooking / 斯圖亞特.法里蒙作 ; 張穎綺翻譯
Material type:
TextLanguage: Chinese Original language: English Edition: 三版Description: 256面 : 部分彩圖 ; 24公分Other classification: - 427
| Item type | Current library | Shelving location | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| 圖書 | THHS Library | R13 | 427 8258 (Browse shelf(Opens below)) | Available | 2022-0120 |
Browsing THHS Library shelves, Shelving location: R13 Close shelf browser (Hides shelf browser)
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| \427.61\8455\ 素餐桌調味帖 | 427.8 8487 原來, 食物這樣煮才好吃! : 從用油、調味、熱鍋、選食材到保存, 150個讓菜色更美味、廚藝更進步的料理科學 / | \427.801\8758\ 創新前衛的分子廚藝:顛覆傳統美食體驗的料理革命 | 427 8258 烹飪的科學 = The science of cooking : every question answered to perfect your cooking / | 427 8334 料理美味的科學 : 五星主廚無法解釋,權威科學家告訴你食物更好吃的幻變魔法 / | \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 |
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