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Author
Language
English
Description
Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This-international celebrity and founder of molecular gastronomy-uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.
Molecular Gastronomy is filled with practical tips, provocative suggestions,...
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