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Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It
amazon.com
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 3 highlights
place molecule by molecule. But it can be slowed to practically zero by using a