You need to sign in or sign up before continuing.
Scan barcode
320 pages • first pub 2018 (editions)
ISBN/UID: 9780544809963
Format: Hardcover
Language: English
Publisher: Houghton Mifflin
Publication date: 06 March 2018
Description
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinar...
Community Reviews
Content Warnings
320 pages • first pub 2018 (editions)
ISBN/UID: 9780544809963
Format: Hardcover
Language: English
Publisher: Houghton Mifflin
Publication date: 06 March 2018
Description
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinar...
Community Reviews
Content Warnings