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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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Type: BOOK - Published: 2012-10-01 - Publisher: America's Test Kitchen
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Type: BOOK - Published: 2010 - Publisher: Columbia University Press
International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cook