Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients
The Editors at Cook’s Illustrated
The Editors at Cook’s Illustrated
Ludwig B Chincarini,Daehwan Kim
Chip Heath
Alfred F. Tallia,Joseph E. Scherger,Nancy Dickey
Mihir Sen (auth.),Professor Mohamed Gad-el-Hak (eds.)
Meyers M.,Haley D.
L. A. Bokut’,G. P. Kukin (auth.)
Reed Jacobson,Stacia Misner,Hitachi Consulting
Chun-houh Chen,Wolfgang Hardle,Antony Unwin (Editors)
Michael J. Donahoo,Kenneth L. Calvert
Raimon Rafols Montane,Laurence Dawson
Professor George J. Klir,Professor Mark J. Wierman (auth.)
Johan Hoffman,Claes Johnson
Milan Miklavcic
Greg N. Gregoriou,Christian Hoppe,Carsten S. Wehn
Dybå T.,Dingsøyr T.,Brede Moe N.
Mehul S Raval (editor),Mohendra Roy (editor),Tolga Kaya (editor),Rupal Kapdi (editor)
Allan Gaw, &4 more
Gabriel A. Wainer,Pieter J. Mosterman
John M. Powers,John C. Wataha
Shirley Lim
Neal Koblitz
David J Triggle,John B Taylor
Iyer,Ananth V
David Chelimsky,Dave Astels,Bryan Helmkamp,Dan North,Zach Dennis,Aslak Hellesoy
Giuliano Benenti
Carlo Cercignani,Ester Gabetta
Aleksei A. Dezin (auth.)
Michael Glynn, (Gastroenterologist);W M Drake;Robert Hutchison, Sir
ZIP Reads
Kim Moody
Narat Charupat