Comments: May have some shelf-wear due to normal use.
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Publication Date: 2005
Publisher: Columbia Univ Pr
This, Hervé, DeBevoise, Malcolm
'Molecular Gastronomy' is full of practical tips, penetrating insights and provocative suggestions. The author describes a movement that unites science and culinary tradition and challenges traditional ideas about cooking and eating.This, Hervé is the author of 'Molecular Gastronomy Exploring the Science of Flavor', published 2005 under ISBN 9780231133128 and ISBN 023113312X.
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Pages are clean and are not marked by notes, highlighting or fold.
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All pages and the cover is intact. The spine may show signs of wear. Pages include notes and/or highlighting.
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