On Food and Cooking: The Science and Lore of the Kitchen
GPTKB entity
Statements (17)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:book
|
| gptkbp:author |
gptkb:Harold_McGee
|
| gptkbp:countryOfOrigin |
gptkb:United_States
|
| gptkbp:genre |
non-fiction
|
| gptkbp:ISBN |
9780684843285
|
| gptkbp:language |
English
|
| gptkbp:mediaType |
gptkb:print
|
| gptkbp:notableFor |
influential in molecular gastronomy
|
| gptkbp:pages |
896
|
| gptkbp:publicationDate |
1984
|
| gptkbp:publisher |
gptkb:Scribner
|
| gptkbp:subject |
food science
cooking |
| gptkbp:updated |
2004
|
| gptkbp:bfsParent |
gptkb:Harold_McGee
|
| gptkbp:bfsLayer |
7
|
| https://www.w3.org/2000/01/rdf-schema#label |
On Food and Cooking: The Science and Lore of the Kitchen
|