Modernist Cuisine: The Art and Science of Cooking, Volume 1: History and Fundamentals

Modernist Cuisine: The Art and Science of Cooking, Volume 1: History and Fundamentals

355 Pages · 2011 · 299.41 MB · English
by Nathan Myhrvold & Chris Young & Maxime Bilet
art history cuisine
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“ Before you speak, let your words pass through three gates: Is it true? Is it necessary? Is it kind? ” ― Rumi
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