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The science of cooking
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Science and cooking : physics meets food, from homemade to haute cuisine
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Science and cooking physics meets food, from homemade to haute cuisine
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Ingredients : a visual exploration of 75 additives & 25 food products
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Keys to good cooking : a guide to making the best of foods and recipes
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The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen
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Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole
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100 techniques : master a lifetime of cooking skills, from basic to bucket list
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Unsavory truth : how food companies skew the science of what we eat
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Cooking for geeks : real science, great cooks, and good food
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American food writing : an anthology with classic recipes
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I'm just here for the food
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The cook's bible : the best of American home cooking
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Essentials of cooking
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Salt, fat, acid, heat : mastering the elements of good cooking
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The gourmet cookbook : more than 1000 recipes
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The new Doubleday cookbook
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Ultra-processed people : the science behind food that isn't food
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Fiery ferments : 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments
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Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes
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Junk food
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Good eats : the early years
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Good eats 4 : the final years
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Where does food come from?
