The Kitchen as Laboratory

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary kno...

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Böcker > Naturvetenskap & teknik > Teknik > Industriell kemi & tillverkningstekniker > Industriell kemi > Livsmedelsteknik