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003 WaSeSS;

005 20190313051101.0;

006 m d ;

007 cr n ;

008 140514s2014 nyua sb 001 0 eng d;

010 a| 2014007035;

020 a| 9780231164863 (cloth : alk. paper);

020 z| 9780231538237 (ebook);

035 a| (WaSeSS)ssj0001350448;

041 1 a| engh| fre;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| TX553.A3b| T4613 2014;

082 00 a| 641.3/082| 23;

100 1 a| This, Hervé.=| ^A613221;

240 10 a| Cuisine note à note.l| English=| ^A613221;

245 10 a| Note-by-note cookingh| [electronic resource] :b| the future of food /c| Hervé This ; translated by M.B. DeBevoise.;

260 a| New York :b| Columbia University Press,c| [2014];

300 a| xii, 255 pagesb| illustrations, ( some color) ;c| 21 cm.;

490 0 a| Arts and traditions of the table;

500 a| Translation of: La cuisine note à note.;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Food additives.=| ^A2482;

650 0 a| Artificial foods.=| ^A84683;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from Ebook Central - Public Library Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=1801716;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 4983376;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4983376-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 12/7/2018x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4983376-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 12/7/2018x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4983376-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 12/7/2018x| EBOOKz| JERESOURCE;

Note-by-note cooking the future of food / Hervé This ; translated by M.B. DeBevoise.

Author/creator	This, Hervé
Format	Electronic
Publication Info	New York : Columbia University Press, [2014]
Description	xii, 255 pages illustrations, ( some color) ; 21 cm.
Supplemental Content	Full text available from Ebook Central - Public Library Complete
Subjects	Food additives. Artificial foods.

Uniform title	Cuisine note à note. English
Series	Arts and traditions of the table
General note	Translation of: La cuisine note à note.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2014007035
ISBN	9780231164863 (cloth : alk. paper)

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Library	Location	Call Number	Status	Item Actions
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Note-by-note cooking the future of food / Hervé This ; translated by M.B. DeBevoise.

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