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Cooking Methods and Science of Food

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	4-Hour Chef The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life from Houghton Mifflin Harcourt for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $12.80 (1 in stock)
	All About Roasting A New Approach to a Classic Art by Molly Stevens from W. W. Norton and Co. for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $7.20 (1 in stock)
	Alton Brown's Gear For Your Kitchen by Alton Brown from Stewart, Tabori, & Chang for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.80 (1 in stock)
	Cooking Under Cover One-Pot Wonders–A Treasury of Soups, Stews, Braises & Casseroles from Chapters Publishing Ltd. for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.80 (1 in stock)
	Cooking Under Pressure by Lorna J. Sass from William Morrow & Company for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.40 (1 in stock)
	Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education by James Peterson from Ten Speed Press for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.80 (1 in stock)
	How to Cook Without a Book Recipes and Techniques Every Cook Should Know by Heart by Pam Anderson from Broadway Books for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.80 (1 in stock)
	Ideas in Food Great Recipes and Why They Work by Aki Kamozawa and H. Alexander Talbot 1^st edition from Clarkson Potter Publishers for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $6.40 (1 in stock)
	Improvisational Cook from William Morrow & Company for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.80 (1 in stock)
	Keys to Good Cooking A Guide to Making the Best of Foods and Recipes by Harold McGee from Penguin Press for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $4.00 (2 in stock)
	Knife Skills Illustrated A User's Manual by Peter Hertzmann from W. W. Norton and Co. in Cooking Methods and Science of Food (Location: COOK-SCI) $4.80 (1 in stock)
	On Food and Cooking The Science and Lore of the Kitchen by Harold McGee Revised & Updated from Scribner for Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $9.60 (1 in stock)
	Salt, Fat, Acid, Heat The Four Elements of Good Cooking by Samin Nosrat from Simon and Schuster for 7th-Adult in Cooking Methods and Science of Food (Location: COOK-SCI) $37.50