Peter Barham: The Science of Cooking
DOI:
https://doi.org/10.1558/ppc.30095Abstract
Peter Barham: The Science of Cooking: Springer-Verlag, Berlin, 2001: ISBN 3-540-67466-7: 244 pp., b/w illus., h/b, £19.95.
Published
2024-07-10
Issue
Section
Articles
How to Cite
Peter Barham: The Science of Cooking. (2024). Petits Propos Culinaires, 112-113. https://doi.org/10.1558/ppc.30095