It's like reading my Chemistry 101 textbook again, only this time it's about food, and less about trying to remember it all for the next exam. I'm loving every minute spent pouring through it's contents.
It contains subject on why chocolate turns white, the physiology of flavor,
the secrets of yeast, understanding cooking times, etc.
It contains subject on why chocolate turns white, the physiology of flavor,
the secrets of yeast, understanding cooking times, etc.
Another interesting read:
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| This book is good for debunking kitchen myths...just like AB does on his show. |
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