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図書

History and Fundamentals (MODERNIST CUISINE The Art and Science of Cooking 1)

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History and Fundamentals

(MODERNIST CUISINE The Art and Science of Cooking 1)

Material type
図書
Author
Narthan Myhrvold, Chris Young, Maxime Bilet, Ryan Matthew Smith(photo), Nathan Myhrvold(photo)
Publisher
The Cooking Lab
Publication date
2011
Material Format
Paper
Capacity, size, etc.
13p,335p
NDC
-
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Notes on use

Note (General):

付:写真4枚

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Paper

Material Type
図書
ISBN
9780982761007/
9780982761007
Title Transcription
History and Fundamentals
Author/Editor
Narthan Myhrvold, Chris Young, Maxime Bilet, Ryan Matthew Smith(photo), Nathan Myhrvold(photo)
Author Heading
Narthan Myhrvold, Chris Young, Maxime Bilet, Ryan Matthew Smith(photo), Nathan Myhrvold(photo) Myhrvold Nathan Young Chris Bilet Maxime Smith Ryan Matthew Myhrvold Nathan
Publication, Distribution, etc.
Publication Date
2011
Publication Date (W3CDTF)
2011