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The Food Lab: Better Home Cooking Through Science

by J. Kenji López-Alt | Sep 21, 2015

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"Triforce of cooking: good ingredients + good equipment + good technique = good food."
Highlighted by 442 Kindle readers

The Complete Cooking for Two Cookbook, Gift Edition: 650 Recipes for Everything You'll Ever Want to Make (The Complete ATK Cookbook Series)

Part of: The Complete ATK Cookbook (12 books) | by America's Test Kitchen | Nov 28, 2017

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Awesome Kitchen Science Experiments for Kids: 50 STEAM Projects You Can Eat! (Awesome STEAM Activities for Kids)

Part of: Awesome STEAM Activities for Kids (12 books) | by Dr. Megan Olivia Hall PhD MEd | Feb 4, 2020

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Ages: 5 - 10 years

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

Part of: Foundations of Flavor (1 books) | by René Redzepi and David Zilber | Oct 16, 2018

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The Food Lab: Better Home Cooking Through Science

[J.KenjiLópez-Alt]-[The Food Lab: Better Home Cooking Through Science]-[Hardcover]

The Science of Cooking: Every Question Answered to Perfect Your Cooking

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The Food Lab: Better Home Cooking Through Science

The Complete Cooking for Two Cookbook, Gift Edition: 650 Recipes for Everything You'll Ever Want to Make (The Complete ATK Cookbook Series)

Cooking for Geeks: Real Science, Great Cooks, and Good Food

Ottolenghi Flavor: A Cookbook

THE FOOD LAB The Food Lab (Korean Edition)

Every Night Is Pizza Night

The Wok: Recipes and Techniques

Culinary Reactions: The Everyday Chemistry of Cooking

Awesome Kitchen Science Experiments for Kids: 50 STEAM Projects You Can Eat! (Awesome STEAM Activities for Kids)

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

Food Science: Lab and Safety Guidebook (The Biochemistry of Food and Nutrition)

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