Note-by-note cooking : the future of food / Hervé This ; translated by M.B. DeBevoise.

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Bibliographic Details
Uniform Title:Cuisine note à note. English
Arts and traditions of the table.
Main Author: This, Hervé (Author)
Other Authors: DeBevoise, M. B. (Translator)
Language:English
Language of the Original:
French
Language and/or Writing System:
Translated from the French.
Published: New York : Columbia University Press, [2014]
Series:Arts and traditions of the table.
Subjects:
Food additives.
Artificial foods.
Physical Description:xii, 255 pages, 16 unnumbered pages of plates : illustrations ; 21 cm.
Format: Book

MARC

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264 1 |a New York :  |b Columbia University Press,  |c [2014] 
300 |a xii, 255 pages, 16 unnumbered pages of plates :  |b illustrations ;  |c 21 cm. 
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500 |a Translation of: La cuisine note à note. 
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650 7 |a Food additives.  |2 fast  |0 (OCoLC)fst00930654 
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