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Modernist Cuisine: The Art and Science of Cooking Book
* Excludes Voucher Code Discount Also available Used from £886.00
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Blackwell
How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own...
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Foyles
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own...
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Pickabook
Nathan Myhrvold, Chris Young, Maxime Bilet
- 0982761007
- 9780982761007
- Nathan Myhrvold, Chris Young
- 4 April 2011
- The Cooking Lab
- Hardcover (Book)
- 2438
- Spi Har/Pa
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