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Found 1 from your keywords: author="Bryan Le"
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150 Food Science Questions AnsweredCook Smarter, Cook Better
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Bryan Le

Cooking isn't just an art, it's a science—150 fascinating food facts to make you a better cook.   Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science …

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9781646118342
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