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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
 
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) (Hardcover)

by Hervé This (Author), Malcolm DeBevoise (Translator)
3.9 out of 5 stars See all reviews (22 customer reviews)

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Customers buy this book with On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) On Food and Cooking: The Science and Lore of the Kitchen
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