Statements (19)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:book
|
| gptkbp:author |
gptkb:J._Kenji_López-Alt
|
| gptkbp:award |
gptkb:Emmy_Award
|
| gptkbp:basedOn |
column on Serious Eats
|
| gptkbp:country |
gptkb:United_States
|
| gptkbp:fullTitle |
gptkb:The_Food_Lab:_Better_Home_Cooking_Through_Science
|
| gptkbp:genre |
gptkb:cookbook
|
| https://www.w3.org/2000/01/rdf-schema#label |
The Food Lab
|
| gptkbp:ISBN |
978-0-393-081068
|
| gptkbp:language |
English
|
| gptkbp:mediaType |
gptkb:print
|
| gptkbp:notableFor |
scientific approach to cooking
|
| gptkbp:pages |
958
|
| gptkbp:publicationYear |
2015
|
| gptkbp:publisher |
gptkb:W._W._Norton_&_Company
|
| gptkbp:subject |
food science
cooking |
| gptkbp:bfsParent |
gptkb:American_Cookbooks
|
| gptkbp:bfsLayer |
4
|