Under Pressure:Cooking Sous Vide
By: Keller, Thomas.
Contributor(s): Benno, Jonathan; Lee, Corey' & Rouxel, Sebastien.
Material type:
BookPublisher: New York Artisan 2008Description: pg295.ISBN: 978-1-57965-351-4.Subject(s): Sous vide(cookery), Food-Effect of heat onDDC classification: 641.587 KEL
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BSDU Knowledge Resource Center, Jaipur New Materials Shelf | Reference | 641.587 KEL (Browse shelf) | Available | 018510 |
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| 641.013 MAR Gastronomy in Transition: Between Digitalization, Demography and Deconstitution | 641.22 JOH The World Atlas of WINE | 641.5 CUL The Professional Chef | 641.587 KEL Under Pressure:Cooking Sous Vide | 641.594 4 HAM Institute Paul BOCUSE Gastronomique | 641.8 HAM Larousse Patisserie & Baking | 658.8 KIN Digital Marketing Strategy: An integrated approach to online marketing |
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