The Science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen
(Book)
Contributors
Published
Brookline, Mass. : America's Test Kitchen, c2012.
Format
Book
ISBN
9781933615981 (hbk.), 1933615982 (hbk.)
Physical Desc
xvii, 486 pages : ill. (some col.) ; 27 cm.
Status
Jackson Public Library - Nonfiction Section
641.3 SCI
1 available
641.3 SCI
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Jackson Public Library - Nonfiction Section | 641.3 SCI | On Shelf |
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More Details
Published
Brookline, Mass. : America's Test Kitchen, c2012.
Language
English
ISBN
9781933615981 (hbk.), 1933615982 (hbk.)
Notes
Bibliography
Includes bibliographical references (p. 451-453) and index.
Subjects
Other Subjects
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Citations
APA Citation, 7th Edition (style guide)
Crosby, G. (2012). The Science of good cooking: master 50 simple concepts to enjoy a lifetime of success in the kitchen . America's Test Kitchen.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Crosby, Guy. 2012. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen. America's Test Kitchen.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Crosby, Guy. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen America's Test Kitchen, 2012.
MLA Citation, 9th Edition (style guide)Crosby, Guy. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen America's Test Kitchen, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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