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The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Thomas O. Höllmann, Karen Margolis
·2013
·15.36 MB

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Modernist Cuisine: The Art and Science of Cooking, Volume 1: History and Fundamentals

Nathan Myhrvold, Chris Young, Maxime Bilet
·175 Pages
·2011
·19.963 MB

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Petit précis de cuisine moléculaire: 20 techniques pour comprendre, 40 recettes pour tester

Attard, Julien; Cazor, Anne; Liénard, Christine
·157 Pages
·11.883 MB

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