Biblioteca - Egas Moniz -

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1.
A caça : perspectiva histórica e receitas tradicionais / Alfredo Saramago Monografia Publication Sintra : Colares, [1994?] Description 176 p. : il. ; 22 cm LocationBiblioteca Egas Moniz Availability Available (1).

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2.
The food lab : better home cooking through science / J. Kenji López-Alt Monografia Publication New York ; London : W. W. Norton & Company, 2015 Description 958 p. : il. color ; 27 cm LocationBiblioteca Egas Moniz Availability Available (1).

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3.
Science et arts culinaires / Roger Derache Monografia Publication Paris : Lavoisier Tec & Doc, 1994 Description VIII, 232 p. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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5.
All manners of food : eating and taste in England and France from the middle ages to the present / Stephen Mennell Monografia Publication UrbanaChicago : Illini Books, 1996 Description X, 397 p. : il., gráficos ; 23 cm LocationBiblioteca Egas Moniz Availability Available (1).

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6.
Les secrets de la casserole / Hervé This Monografia Publication [S.l.] : Belin, 2009 Description 231 p. : il. ; 25 cm LocationBiblioteca Egas Moniz Availability Available (1).

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7.
Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field Monografia Publication Chicago : Chicago Review Press, 2012 Description XV, 238 p. : il. ; 23 cm LocationBiblioteca Egas Moniz Availability Available (1). Reference (1).

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8.
Kitchen mysteries : revealing the science of cooking / Hervé This ; trad. Jody Gladding Monografia Publication New York : Columbia University Press, 2007 Description IX, 220 p. : il., figuras ; 21 cm LocationBiblioteca Egas Moniz Availability Available (1).

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9.
Culinology : the intersection of culinary art and food science / Research Chefs Association ; ed. lit. J. Jeffrey Cousminer Monografia Publication New Jersey[Canada] : Wiley, 2017 Description XIII, 418 p. : il. color ; 29 cm LocationBiblioteca Egas Moniz Availability Available (1).

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10.
Kitchen chemistry / Ted Lister ; colab. Heston Blumenthal Monografia Publication London : Royal Society of Chemistry, 2005 Description XVII, 125 p. : il. color ; 30 cm + 1 CD-ROM LocationBiblioteca Egas Moniz Availability Available (1).

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11.
Le temps de manger : alimentation, emploi du temps et rythmes sociaux / dir. Maurice Aymard, Claude Grignon, Françoise Sabban Monografia Publication Paris : Maison des Sciences de l'Homme : Institut National de la Recherche Agronomique, 1994 Description VI, 326 p. : il., tabelas, gráficos ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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12.
Sustainable culinary systems : local foods, innovation, tourism and hospitality / ed. lit. C. Michael Hall, Stefan Gösling Monografia Publication London ; New York : Routlegde, 2013 Description XIV, 312 p. ; 24 cm LocationBiblioteca Egas Moniz Availability Available (1).

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