Modernist cuisine : the art and science of cooking. Volume 1, History and fundamentals
(NB - Locally Owned)
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Location | Call Number | Status | Due Date |
---|---|---|---|
WENATCHEE PUBLIC LIBRARY | 641.5 MYHRVOL | Checked Out | July 8, 2024 |
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Citations
Myhrvold, N., Young, C., Bilet, M., & Smith, R. M. (2011). Modernist cuisine : the art and science of cooking. Volume 1, History and fundamentals (First edition.). Cooking Lab.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Nathan. Myhrvold et al.. 2011. Modernist Cuisine : The Art and Science of Cooking. Volume 1, History and Fundamentals. Cooking Lab.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Nathan. Myhrvold et al.. Modernist Cuisine : The Art and Science of Cooking. Volume 1, History and Fundamentals Cooking Lab, 2011.
MLA Citation, 9th Edition (style guide)Myhrvold, Nathan., Chris Young, Maxime Bilet, and Ryan Matthew Smith. Modernist Cuisine : The Art and Science of Cooking. Volume 1, History and Fundamentals First edition., Cooking Lab, 2011.