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ISBN-13: 9780393081084, 978-0393081084. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
36.55 GBP
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