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This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once ...
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Regan Daley's first encounter with a vanilla bean was an epiphany. The heady aroma was intoxicating and the bottled stuff she was used ...
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This book is a tribute to French Pâtisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at...
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