Science

On Food And Cooking:The Science And Lore Of The Kitchen

• by:
• Mcgee, Harold

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Cooking for Geeks:Real Science, Great Hacks, and Good Food

• by:
• Potter, Jeff

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Ideas in Food:Great Recipes and Why They Work

• by:
• Kamozawa, Aki

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Good Eats 2:The Middle Years

• by:
• Brown, Alton

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Baking Illustrated:The Ultimate Kitchen Companion For The Home Baker

• by:
• Editors Of Cook's Illustrated,

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Cookwise

• by:
• Corriher, Shirley

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Kitchen Mysteries:Revealing the Science of Cooking

• by:
• This, Herve

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Molecular GastronomyExploring The Science Of Flavor

• by:
• This, Herve; translated by Malcolm DeBevoise

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Molecular GastronomyExploring the Science of Flavor

• by:
• This, Herve; translated by Malcolm DeBevoise

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The Science of the Oven

• by:
• This, Herve

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How to Squeeze a Lemon:1,023 Kitchen Tips, Food Fixes, and Handy Techniques

• by:
• Fine Cooking Magazine,

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Kitchen Mysteries:Exploring The Science Of Flavor

• by:
• This, Herve

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Neurogastronomy:How the Brain Creates Flavor and Why It Matters

• by:
• Shepherd, Gordon M.

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Building a Meal:From Molecular Gastronomy to Culinary Constructivism

• by:
• This, Herve

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What Einstein Told His Cook 2The Sequel, Further Adventures In Kitchen Science

• by:
• Wolke, Robert

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