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Note-By-Note Cooking

The Future of Food

Note-By-Note Cooking( )
Author: This, Hervé
This, Hervé
Translator: DeBevoise, Malcolm
Series title:Arts and Traditions of the Table: Perspectives on Culinary History Ser.
ISBN:978-0-231-16486-3
Publication Date:Oct 2014
Publisher:Columbia University Press
Book Format:Hardback
List Price:USD $24.95
Book Description:

The visionary food chemist surveys a vast new world of flavor.

Book Details
Pages:272
Detailed Subjects: Technology & Engineering / Food Science / Chemistry & Biotechnology
Cooking / Methods / General
Physical Dimensions (W X L X H):0.628 x 0.823 x 0.094 Inches
Book Weight:1.062 Pounds



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