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Found 2571 from your keywords: subject="Non Fiction"
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cover
The complete maus: a survivor's tale
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Spiegelman, Art

Edition
-
ISBN/ISSN
9780141014081
Collation
-
Series Title
-
Call Number
941 SPI t

Edition
-
ISBN/ISSN
9780141014081
Collation
-
Series Title
-
Call Number
941 SPI t
Availability1
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cover
The complete maus
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Spiegelman, Art

A brutally moving work of art—widely hailed as the greatest graphic novel ever written—Maus recounts the chilling experiences of the author’s father during the Holocaust, with Jews drawn as wide-eyed mice and Nazis as menacing cats. Maus is a haunting tale within a tale, weaving the author’s account of his tortured relationship with his aging father into an astonishing retelling of …

Edition
-
ISBN/ISSN
9780679406419
Collation
295 p.; ill.; 24 cm
Series Title
-
Call Number
940 SPI t
Availability74
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cover
The science of flavor: unlock the secrets of flavorful cooking
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Farrimond, Stuart

As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they …

Edition
Ed. 1
ISBN/ISSN
9780593844243
Collation
224 p. ; ill. ; 26 cm
Series Title
The science of food
Call Number
641 FAR t
Availability1
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cover
The science of cooking
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Farrimond, Stuart

Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking …

Edition
Ed. 1
ISBN/ISSN
9781465463692
Collation
256 p. ; ill. ; 26 cm
Series Title
The science of food
Call Number
641 FAR t
Availability1
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cover
The science of spice: understand flavor connections and revolutionize your co…
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Farrimond, Stuart

It’s time to spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.

Edition
Ed. 1
ISBN/ISSN
9781465475572
Collation
224 p. ; ill. ; 26 cm
Series Title
Science of food
Call Number
641 FAR t
Availability1
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cover
Wild Nature: Animal Giants
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Kelly, Miles

Edition
-
ISBN/ISSN
9781782090939
Collation
-
Series Title
-
Call Number
-

Edition
-
ISBN/ISSN
9781782090939
Collation
-
Series Title
-
Call Number
-
Availability2
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cover
Bonnie and Clyde: The Making of a Legend
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Blumenthal, Karen

Edition
-
ISBN/ISSN
9780451471222
Collation
-
Series Title
-
Call Number
364 BLU b

Edition
-
ISBN/ISSN
9780451471222
Collation
-
Series Title
-
Call Number
364 BLU b
Availability2
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cover
World of science: adventures with plants and fungi
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Kwek, Karen

Edition
-
ISBN/ISSN
9789811233685
Collation
-
Series Title
-
Call Number
580 KWE w

Edition
-
ISBN/ISSN
9789811233685
Collation
-
Series Title
-
Call Number
580 KWE w
Availability1
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cover
World of science: adventures in the human body
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Kwek, Karen

Edition
-
ISBN/ISSN
9789811230783
Collation
-
Series Title
-
Call Number
612 KWE w

Edition
-
ISBN/ISSN
9789811230783
Collation
-
Series Title
-
Call Number
612 KWE w
Availability1
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cover
TTS anak kompas jilid 7
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Suhanda, IrwanSaja, Cindy

Edition
-
ISBN/ISSN
9786235234694
Collation
-
Series Title
-
Call Number
793 SUH t

Edition
-
ISBN/ISSN
9786235234694
Collation
-
Series Title
-
Call Number
793 SUH t
Availability1
Add to basket
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