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	1.	Molecular gastronomy : exploring the science of flavor / by Series: Arts and traditions of the table Material type: Text; Format: print ; Literary form: Not fiction Language: English Original language: French Publication details: New York : Columbia University Press, c2006 Availability: Items available for loan: Odessa College (1)Call number: 664.072 T448M. Add to cart (remove)
	2.	Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. by Myhrvold, Nathan Young, Chris, food scientist Bilet, Maxime Smith, Ryan Matthew Cooking Lab Edition: 1st ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Bellevue, Wash. : Cooking Lab, 2011 Other title: Art and science of cooking Online resources: Click here to access online The Alumni and Friends Memorial Book Fund Home Page Availability: Items available for loan: Odessa College (5)Call number: 641.013 M996M V.4, ... Add to cart (remove)

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