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Author: Bo Friberg
So Good – The Magazine of Haute Patisserie Issue 21
The Professional Chef
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Charcuterie – The Craft of Salting Smoking and Curing Updated and Revised Edition
Beyond Nose To Tail: A Kind Of British Cooking by Fergus Henderson
At home with Sous Vide by Dale Prentice
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