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Molecular Cuisine: Twenty Techniques, Forty Recipes
Molecular Cuisine: Twenty Techniques, Forty Recipes
Anne Cazor , Christine Lienard , Gui Alinat
Average Customer Review: 3.0 out of 5 stars  See all reviews (1)
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"… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice." —From the Foreword by... Read More

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