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The science of cooking /

Farrimond, Stuart

The science of cooking / Stuart Farrimond. - New York : DK Publishing, 2017 - 256 p. : ill. ; 26 cm.

ISBN: 9780241229781

Subjects--Topical Terms:
Cooking --Technique
Food --Analysis
Chemistry

Dewey Class. No.: 641.3 / F246T 2017

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