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Salt Fat Acid Heat: Mastering the Elements of Cooking (Samin Nosrat) *Signed*
40.00 USD
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The Food Lab: Better Home Cooking Through Science (J. Kenji López-Alt)
49.95 USD
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Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals (Nik Sharma)
35.00 USD
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Flavorama: A Guide to Unlocking the Art and Science of Flavor (Arielle Johnson)
40.00 USD
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The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking (Dr. Stuart Farrimond)
25.00 USD
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The Flavor Thesaurus (Niki Segnit)
32.00 USD
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The Flavor Bible (Karen Page, Andrew Dornenburg)
45.00 USD
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On Food and Cooking: The Science and Lore of the Kitchen (Harold McGee) *Signed*
50.00 USD
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The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (Nik Sharma)
35.00 USD
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Nose Dive: A Field Guide to the World's Smells (Harold McGee) *Signed*
23.00 USD
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What Is Cooking (Ferran Adrià, elBullifoundation) *Signed*
130.00 USD
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The Flavor Thesaurus: More Flavors - Plant-Led Pairings, Recipes, and Ideas for Cooks (Niki Segnit)
32.00 USD
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Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Michael Ruhlman)
20.00 USD
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The Science of Flavor: Unlock the Secrets of Flavorful Cooking (Dr. Stuart Farrimond)
30.00 USD
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine (Michael Brenner, Pia Sörensen, David Weitz)
35.00 USD
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Masala Lab: The Science of Indian Cooking (Krish Ashok)
18.95 USD
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