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    Kitchen As Laboratory Reflections on the Science of Food and Cooking

    ISBN-10: 0231153449
    ISBN-13: 9780231153447
    Author(s): C�sar Vega, Job Ubbink, Erik Van Der Linden
    Description: Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global  More...
    List price: $19.95
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    List Price: $19.95
    Publisher: Columbia University Press
    Binding: Hardcover
    Pages: 336
    Size: 6.50" wide x 9.50" long x 0.75" tall
    Weight: 1.936
    Language: English

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