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AUTHOR
Cazor, Anne.
TITLE
創新前衛的分子料理 : 20種容易理解的技法 40道顛覆味蕾的食譜 / 安娜.卡卓(A. Cazor), 克莉絲汀.雷納(C. Lienard)著 ; 朱利安.阿塔(J. Attard)攝影 ; 蒲欣珍譯.
IMPRINT
台北 : 積木文化, 2010.
DESCRIPTION
141 頁 : 彩色插圖 ; 24 公分.
SERIES
食之華 ; 11.
NOTE
譯自: Petit precis de cuisine moleculaire.
LANGUAGE
中, 法文本.
SUBJECT
Cookbooks.
SUBJECT
Molecular gastronomy.
DISCIPLINE
Integrated Science.
OTHER AUTHOR
Attard, Julien.
OTHER AUTHOR
Lienard, Christine.
OTHER AUTHOR
蒲欣珍. trl.
OTHER TITLE
20種容易理解的技法 40道顛覆味蕾的食譜.
ISBN
9789866595387 (hbk.).
Location
Call Number
Status
Teachers' Reference Collection
427.12 2090
Available 在館
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