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The Kitchen as Laboratory

Reflections on the Science of Food and Cooking
Title rated 3.75 out of 5 stars, based on 11 ratings
Current format, Book, 2012, Available .
Current format, Book, 2012, Available . Offered in 0 more formats
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking . In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical…

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