How to Read a French Fry: and Other Stories of Intriguing Kitchen Science

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee • 4 highlights

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A química dos alimentos: A ciência na cozinha (Portuguese Edition)

Robert L. Wolke

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The Flavor Equation

Nik Sharma

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David Chang’s Unified Theory of Deliciousness

David Changwired.com
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat

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