The New Kitchen Science
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Answers questions about cooking utensils and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods. |
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10.03.2009
Are you mystified by the how's and why's of the kitchen? Do you enjoy cooking, but want to kick it up a notch? Do you wonder why sometimes even your tried and true recipes fail, often at the most critical times? Then The New Kitchen Science by Howard Hillman is for you. Even the most experienced ...
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