Shared by:oxx78
Written by Howard Hillman
Edition: 2003
Format(s): PDF
Language: English
In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
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| Creation Date: | Sat, 28 Apr 2012 13:43:01 +0400 |
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| The New Kitchen Science.pdf 1.17 MBs | |
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