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This book offers a detailed exploration of the scientific principles behind cooking, as understood in the late 19th century. It serves as a historical reference, providing insights into the culinary practices and chemistry of the time. The unchanged reprint maintains the original content, making it a valuable resource for those interested in the evolution of cooking techniques and food science.
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The Chemistry of Cookery, W. Mattieu Williams
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- Pubblicato
- 2022
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