The Science and Lore of the Kitchen
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Köp båda 2 för 911 kr"I have used Harold McGee's On Food and Cooking for the last two decades whenever I've had questions on the chemistry of food or to understand some aspect of the cooking process. This extraordinary, new, expanded edition will occupy a place of prominence on my bookshelf." - Jacques Pepin, author of Jacques and Julia Cooking at Home and The Apprentice: My Life in the Kitchen