Science In The Kitchen
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First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
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Science in the Kitchen. is presented here in a high quality paperback edition. This popular classic work by Mrs. E. E. Kellogg is in the English language, and m
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Pages: 244
Type: BOOK - Published: 2014-05-21 - Publisher: Courier Corporation
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinn
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In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Usin
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