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Exploring the intersection of science and cooking, this guide delves into the principles of chemistry and physics to enhance culinary practices. Accum provides insights on selecting and preparing ingredients to optimize their flavor, texture, and nutritional benefits. First published in 1821, it serves as an essential resource for those intrigued by the historical and scientific aspects of food preparation.
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Culinary Chemistry: Exhibiting the Scientific Principles of Cookery, With Concise Instructions for Preparing Good and Wholesome Pickles, V, Friedrich Christian Accum
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- Année de publication
- 2021
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