About this book
- ISBN-13
- 9781466594784
- Author
- Alan L. Kelly, Róisín Burke, Christophe Lavelle, Hervé This vo Kientza
- Publisher
- CRC Press
- Edition
- 1st
- Published
- 2021
- Pages
- 868
- Binding
- Hardcover
Verified US edition — ISBN 9781466594784
ISBN 9781466594784 identifies the 1st edition of Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications by Alan L. Kelly, published by CRC Press (2021). Every copy Book Shop Now ships against this ISBN is the genuine US-edition print run from the original publisher's authorized US distribution — no overseas reprints, no scanned facsimiles, no "international edition" rebranding. Verify this ISBN against your professor's syllabus before checkout.
About CRC Press
Routledge and its sister imprints CRC Press, Focal Press, and Taylor & Francis are part of Informa plc — together producing reference works across counseling, social sciences, language studies, engineering, and academic specialties. CRC Press's medical and clinical references (50 Landmark Papers series, surgical atlases) are board-prep staples. Routledge social-sciences titles dominate graduate-level reading lists. We source Routledge family titles directly from authorized US distribution.
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