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101 Molecular Gastronomy Recipes: Cutting-Edge Techniques You Can Do at Home: Spherification, Gels, Foams, Sous-Vide, Liquid Nitrogen, Freeze-Drying, Cold Smoking, and Enzyme Assembly

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Pagine: 123, Copertina rigida, Independently published

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Marchio	Independently Published
EAN	9798191958910

Independently Published

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