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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts & Traditions of the Table: Perspectives on Culinary History)
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts & Traditions of the Table: Perspectives on Culinary History)
Cesar Vega , Erik Van Der Linden , Job Ubbink
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Behind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this... Read More

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