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The epicurean laboratory
exploring the science of cooking
By Seelig, Tina Lynn
- ISBN
- 978-0-71672-162-8
- Publisher
- New York : W.H. Freeman, c1991.
REVIEWS
School Library Journal
Reviewed on November 1, 1991
YA An explanation of the chemical properties of proteins, carbohydrates, microbes, acids and bases, and their subsequent reactions in the cooking process is accompanied by recipes that demonstrate ea...Log In or Sign Up to Read More
