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Title: On Food and Cooking: The Science and Lore of the Kitchen, Author: Harold McGee
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Title: My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes, Author: Melanie Dunea
Title: Modernist Cuisine at Home, Author: Nathan Myhrvold
Title: Molecular Gastronomy: Scientific Cuisine Demystified / Edition 1, Author: Jose Sanchez
Title: The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well, Author: Ayesha Curry
Explore Series
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Title: Modernist Cuisine: The Art and Science of Cooking, Author: Nathan Myhrvold
Title: The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World, Author: Bee Wilson
Title: A Really Big Lunch: The Roving Gourmand on Food and Life, Author: Jim Harrison
Title: Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe, Author: Giovanni Rebora
Title: The Gastronomica Reader / Edition 1, Author: Darra Goldstein
Title: The Physiology of Taste, Author: Jean-Anthelme Brillat-Savarin
Title: Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century, Author: Marc Jacobs
Title: Food, Morals and Meaning: The Pleasure and Anxiety of Eating, Author: John Coveney
Title: Cook it Raw, Author: Andrea Petrini
Title: Neurogastronomy: How the Brain Creates Flavor and Why It Matters, Author: Gordon Shepherd
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Title: Dimensions Of The Meal: Science, Culture, Business, Art / Edition 1, Author: Herbert L. Meiselman

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