Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

392 Pages · 2005 · 2.7 MB · English
by Hervé This (Author) & Malcolm DeBevoise (Translator)
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“ There are only two mistakes one can make along the road to truth; not going all the way, and not starting. ” ― BUDDHA
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