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The Science of Good Food: The Ultimate Reference on How Cooking Works
The Science of Good Food The Ultimate Reference on How Cooking Works
Author: David Joachim, Andrew Schloss, A. Philip Handel
The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adriŕ of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chica...  more »
ISBN-13: 9780778801894
ISBN-10: 0778801896
Publication Date: 10/10/2008
Pages: 576
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Publisher: Robert Rose
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 14
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