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Barcode33323001268876
StatusProcessing
Circ StatusProcessing
LibraryCCBC
TitleFundamentals of flavor : 100 recipes for the science of better cooking / recipes and photography by Nik Sharma.
AuthorSharma, Nik author photographer aut pht http://id.loc.gov/vocabulary/relators/aut http://id.loc.gov/vocabulary/relators/pht http://id.loc.gov/authorities/names/n2017076228 http://id.loc.gov/rwo/agents/n2017076228
Call No641.5 S537
CollectionNon-Fiction
Shelf LocationNew
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Call NoDownloadURLHTMLCirc StatusLibraryCollectionShelf LocationPeriodical IssueVolumeBarcodePub Year
641.5 S537 ProcessingCCBCNon-FictionNew  333230012688762026
Catalog Details
International Standard Book Number 9781797216331
Dewey Decimal Classification Number 641.5
Personal Name Sharma, Nik author photographer aut pht http://id.loc.gov/vocabulary/relators/aut http://id.loc.gov/vocabulary/relators/pht http://id.loc.gov/authorities/names/n2017076228
Title Statement Fundamentals of flavor : 100 recipes for the science of better cooking / recipes and photography by Nik Sharma.
Imprint ©2026
Imprint San Francisco : Chronicle Books, [2026]
Physical Description pages cm
Bibliography, Etc. Note Includes bibliographical references and index.
Summary, Etc. "Acclaimed cookbook author, America's Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks in Fundamentals of Flavor. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals"-- Provided by publisher.
Subject Added Entry - Topical Term Cooking http://id.loc.gov/authorities/subjects/sh2010008400
Index Term-Genre/Form Cookbooks