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The art and science of cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Nathan myhrvold , chris young , maxime bilet , ryan matthew smith , cooking lab summary : As in modernist cuisine, the first volume covers bread history, health, and the fundamentals of science for bakers:

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The art and science of cooking. astonishing in its scope,.The art and science of cooking is an encyclopedic treatment of cooking. An overview of the techniques of modern.15.70 (w) x 18.40 (h) x 14.20 (d).

[volume 6, kitchen manual] authors :Its six volumes of 2,438 pages explore the history of cuisine and explain the science of. The art and science of cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts.An overview of the techniques of modern gastronomy.