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In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
Ferrandi, the French School of Culinary Arts in Paris-dubbed the "Harvard of gastronomy" by Le Monde newspaper-is the ultimate pastry-making reference. From flaky croissants to ...
Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every time
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