Kitchen mysteries revealing the science of cooking = Les secrets de la casserole
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the wo...
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| Format: | Books Print Book |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
c2007.
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| Series: | Arts and traditions of the table.
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| Subjects: | |
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