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Modernist Cuisine № 3 — Animals and Plants
Nathan MyhrvoldVOLUME 3 - Animals and Plants
Get to know the science behind cooking all of your favorite plants and animals. Volume 3, "Animals and Plants", contains just two chapters: one on meat and another on plant foods.
Scientific fundamentals about these ingredients are presented, along with basic cooking techniques, advanced cooking techniques, and many recipes. It explores topics like the structure of meat, the science of the Maillard reaction, the nuances of pressure cooking, and the hidden complexity of cooking vegetables.
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