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Cooking: The Quintessential Art
     

Cooking: The Quintessential Art

by Herve This, Pierre Gagnaire, Malcolm DeBevoise (Translator)
 

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From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy,

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