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Modernist Cuisine at Home is destined to change the way we cook—and the way Cheese, for example, offers five alternative cheese mixes, a “fat-free” version 

In 1932, Belle Lowe, then the professor of Food and Nutrition at Iowa State College, published a book titled Experimental Cookery: From The Chemical And Physical Standpoint which became a standard textbook for home economics courses across…

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A 28-page booklet about Modernist Cuisine at Home, the follow-up to the award-winning Modernist Cuisine book set

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