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Language: en
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Type: BOOK - Published: 2009 - Publisher: Columbia University Press
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, s
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Pages: 376
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Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
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Language: en
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Pages: 337
Type: BOOK - Published: 2005-03-29 - Publisher: Penguin
Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history a
Language: en
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Pages: 258
Type: BOOK - Published: 2017-09-19 - Publisher: Penguin
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techn
