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On Food and Cooking: The Science and Lore of the Kitchen

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Chinese edition of Food and Cooking: the science and lore of the kitchen (vol. 3 of 3). This book, written in layman style, was named the best food reference book by James Beard Foundation in 2004. For anyone interested in food nutrition and interaction, and dispelling food myths, this is the definitive book. Glossary of Chinese and English is both practical and essential. This volume covers vegetable, fruit, spices, and grains. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.

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Edition

ISBN:

9868597927

/ ISBN-13:

9789868597921

  • Book Details
  • Seller
On Food and Cooking: The Science and Lore of the Kitchen
2010, Da Jia Chu Ban She

ISBN-13: 9789868597921

Chinese

Trade paperback

On Food and Cooking: The Science and Lore of the Kitchen
2004, Scribner Book Company, New York, NY

ISBN-13: 9780684800011

Revised and Updated edition

Hardcover

On Food and Cooking: The Science and Lore of the Kitchen
1997, Scribner Book Company, New York, NY

ISBN-13: 9780684843285

Fireside edition

Trade paperback

On Food and Cooking: The Science and Lore of the Kitchen
1988, Collier Books

ISBN-13: 9780020346210

Trade paperback

On food and cooking : the science and lore of the kitchen
1988, Consumers Union, Mount Vernon, N.Y.

ISBN-13: 9780890431665

Consumers Union edition

Softcover

On Food and Cooking: The Science and Lore of the Kitchen
1988, Collins, London

ISBN-13: 9780044402770

New edition

Mass-market paperback

On Food and Cooking: The Science and Lore of the Kitchen
1986, HarperCollins Publishers Ltd, London

ISBN-13: 9780043060032

Hardcover

On Food and Cooking: The Science and Lore of the Kitchen
1984, Scribner Book Company, New York, NY

ISBN-13: 9780684181325

Hardcover

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