Molecular Gastronomy
Exploring the Science of Flavor
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New
English
Expected delivery time 14-30 days
Book information
Columbia Univ Press
USA
2008
Paperback
392
Standard
223915
978-0-231-13313-5
0-231-13313-8
Annotation
This brings the instruments and experimental techniques of the laboratory into the kitchen. Making use of recent research in the biology, chemistry, and physics of food, the author challenges traditional ideas about cooking and eating.
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