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Peter Barham: The Science of Cooking | Synapse

July 10, 2024

Peter Barham: The Science of Cooking

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Resumen

Peter Barham: The Science of Cooking: Springer-Verlag, Berlin, 2001: ISBN 3-540-67466-7: 244 pp., b/w illus., h/b, £19.95.

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Cite This Study

Tom Jaine (Wed,) studied this question.

synapsesocial.com/papers/68e60ce9b6db6435875a02fd https://doi.org/https://doi.org/10.1558/ppc.30095

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1Peter G Rose (translated and edited): The Sensible Cook1991
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