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"Not only does this excellent account explain authoritatively the connection between chemistry and cooking, it makes a compelling case that the food we eat must change to make a more sustainable world to live in."--Richard Zare, Marguerite Blake Wilbur Professor of Natural Science, Department of Chemistry, Stanford University "Masterfully demystifies the fundamental chemistry of our lives, turning it into practical kitchen wisdom. A must-read for all science of cooking enthusiasts!"--Pia Sörensen, coauthor of Science and Cooking and Senior Preceptor in Chemical Engineering and Applied Materials, Harvard University
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