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Renowned for sparking a culinary revolution, this influential work is now presented in an elegant stainless-steel slipcase featuring a die-cut logo. With its publication in five languages and more than 50,000 copies in circulation, it has established itself as a pivotal resource in modern cooking techniques and innovations.
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Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Maxime Bilet, Chris Young
- Idioma
- Publicado en
- 2021
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