The Science of Food: An Exploration of What We Eat and How We Cook by Marty Jopson

The Science of Food: An Exploration of What We Eat and How We Cook

Marty Jopson

225 pages • first pub 2017 (editions)

nonfiction science informative slow-paced
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Description

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what ...

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