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Food Science



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Modernist Cuisine (7th edition)


$525.00 $625.00

Understanding how ingredients behave is central to being a good cook. The chemistry and physics of what happens in the kitchen are explained in some of the bestselling books we have ever carried, including our number one Harold McGee's legendary On Food and Cooking, We stock a wide range of books, from accessible introductions to detailed, highly specialized food technology titles.
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