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Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby

This work explores the history and science of cooking, tracing its evolution from fire to modern molecular techniques. It examines how scientific principles can improve nutrition and flavour, providing accessible explanations and recipes for healthy daily eating.

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Food and Drink Science

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Accession Number: 15772

Site: Vernon O Content

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Binding Type: Hard Back

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Cooking/Food science/Science

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