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Modernist Cuisine
The Art and Science of Cooking. Animals and plants
Nathan Myhrvold,
Maxime Bilet,
Chris Young
—
2011
Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.
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Laura
@lauragh
5 stars
Nov 1, 2022
Margaret Sh.
@wasurenagusa
4 stars
Feb 3, 2022