The Science of Food and Cooking
Book Description
The Science of Food and Cooking was written by Allan G. Cameron and Y. Collymore. The Science of Food and Cooking was published by Arnold Overseas. Subjects of The Science of Food and Cooking include Cooking / General, Food, Food & Drink: General, General cookery, and General cookery & recipes.
Book Information
Publisher | Arnold Overseas |
Binding | Paperback (5 editions) |
Reading Level | Uncategorized |
# of Pages | 260 |
ISBN-10 | 0713102764 |
ISBN-13 | 978-0713102765 |
Publication Date | 09/01/1979 |
The Creators
About Y. Collymore (Author) : Y. Collymore is a published author. A published credit of Y. Collymore is The Science of Food and Cooking.
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