The Science of Good Food, David Joachim and Andrew Schloss
Arranged in dictionary format, designed to answer questions about any manner of substances. There are recipes here and there, but they are not the book’s emphasis. Copyright 2008, first edition, second printing, signed (to me), softcover, 624 pages, condition excellent (except for a small spot on the cover where it looks like the shellac may be starting to peel)
Arranged in dictionary format, designed to answer questions about any manner of substances. There are recipes here and there, but they are not the book’s emphasis. Copyright 2008, first edition, second printing, signed (to me), softcover, 624 pages, condition excellent (except for a small spot on the cover where it looks like the shellac may be starting to peel)
Arranged in dictionary format, designed to answer questions about any manner of substances. There are recipes here and there, but they are not the book’s emphasis. Copyright 2008, first edition, second printing, signed (to me), softcover, 624 pages, condition excellent (except for a small spot on the cover where it looks like the shellac may be starting to peel)