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sku: 10392

THE OXFORD COMPANION TO SUGAR AND SWEETS

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sku: 10379

EL BULLI 1994-1997 BY FERRAN ADRIA

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THE KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING

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sku: 10196

COOK IT RAW BY ALESSANDRO PORCELLI

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sku: 10331

SIETE: THE SEVEN MASTERS OF MODERN SPANISH PATISSERIE

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sku: 10341

MODERN GASTRONOMY: A TO Z BY FERRAN ADRIA

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sku: 10321

BUILDING A MEAL BY HERVE THIS

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sku: 10333

DISCOVERING THE GREAT BRITISH TRUFFLE BY MARION DEAN

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sku: 10117

FURTHER ADVENTURES IN SEARCH OF PERFECTION BY HESTON BLUMENTHAL

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK: KITCHEN SCIENCE EXPLAINED BY ROBERT L WOLKE

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sku: 10326

THE SCIENCE OF THE OVEN BY HERVÉ THIS

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sku: 10107

KITCHEN MYSTERIES: REVEALING THE SCIENCE OF COOKING BY HERVE THIS

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sku: 10135

RICELANDS: THE WORLD OF SOUTH-EAST ASIAN FOOD BY MICHAEL FREEMAN

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sku: 10392

THE OXFORD COMPANION TO SUGAR AND SWEETS

The Ultimate Story Of The Sweet Tooth. The Oxford Companion to Sugar and Sweets celebrates sugar while acknowledging its complex history. It is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans...

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sku: 10379

EL BULLI 1994-1997 BY FERRAN ADRIA

El Bulli Restaurant El Bulli 1994-1997 by Ferran Adria is the second book from the world renowned elBulli. This publication covers the...

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sku: 10128

THE KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING

Science, Food & Cooking The Kitchen as Laboratory: Reflections on the Science of Food and Cooking provides good perspective on the scientific approach to cooking while...

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sku: 10196

COOK IT RAW BY ALESSANDRO PORCELLI

An Exclusive Window Into The World's Most Progressive Culinary Collective Cook it Raw by Alessandro Porcelli tells the story of an exciting...

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sku: 10331

SIETE: THE SEVEN MASTERS OF MODERN SPANISH PATISSERIE

Unleash Your Creativity. Siete: The Seven Masters of Modern Spanish Patisserie is a collaboration of seven of Spain's finest pastry chefs: Jordi Pujol, Jacob Torreblanca, Oriol Balaguer, Miguel Sierra, Carles Mampel, Ramon Morato...

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sku: 10341

MODERN GASTRONOMY: A TO Z BY FERRAN ADRIA

Dictionary Of Modern Cooking A dictionary of present-day cooking, Modern Gastronomy: A to Z by Ferran Adria puts equal emphasis on the nature of ingredients, their reactions, and the processes...

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sku: 10321

BUILDING A MEAL BY HERVE THIS

From Molecular Gastronomy to Culinary Constructivism An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration...

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sku: 10333

DISCOVERING THE GREAT BRITISH TRUFFLE BY MARION DEAN

Discover the Truffle Understanding the fascinating history of the Black Summer Truffle in Discovering the Great British Truffle by Marion Dean and gain confidence using truffle in the kitchen. Unbeknown to many,...

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sku: 10117

FURTHER ADVENTURES IN SEARCH OF PERFECTION BY HESTON BLUMENTHAL

In Search of Perfection Further Adventures in Search of Perfection by Heston Blumenthal is a cookbook published in 2007. It's the companion to his television series of the same name, following up on his earlier book "In Search of Perfection...

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK: KITCHEN SCIENCE EXPLAINED BY ROBERT L WOLKE

The Science of Food What Einstein Told His Cook: Kitchen Science Explained by Robert L Wolke is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food...

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sku: 10326

THE SCIENCE OF THE OVEN BY HERVÉ THIS

Where Food & Science Combine. Herve This launches a witty investigation into the chemical art of cooking, unraveling the science behind common culinary technique and practice with The Science of the Oven. Herve This breaks food down to...

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sku: 10107

KITCHEN MYSTERIES: REVEALING THE SCIENCE OF COOKING BY HERVE THIS

The Science of Everyday Cooking Kitchen Mysteries: Revealing the Science of Cooking by Herve This dives into the fascinating world...

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sku: 10135

RICELANDS: THE WORLD OF SOUTH-EAST ASIAN FOOD BY MICHAEL FREEMAN

Food Of Southeast Asia In Words & Pictures. Ricelands: The World of South-east Asian Food by Michael Freeman sees award-winning...

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