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食物與廚藝 奶・蛋・肉・魚 : 食物的起源、構成, 以及各類食材變身為誘人美食的科學 by Harold McGee - WordSea
食物與廚藝 奶・蛋・肉・魚 : 食物的起源、構成, 以及各類食材變身為誘人美食的科學
by
Harold McGee
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本书详述食物的起源, 收成, 储藏, 烹调, 气味, 口感, 及至消化吸收.
Cooking
Essays & Narratives
Reference
RELEASED
2009
PUBLISHER
大家出版社
LENGTH
368
LANGUAGE
ZH
Details
View editions
食物與廚藝 奶・蛋・肉・魚 : 食物的起源、構成, 以及各類食材變身為誘人美食的科學
by
Harold McGee
Add to library
Sign in to rate this book
本书详述食物的起源, 收成, 储藏, 烹调, 气味, 口感, 及至消化吸收.
Cooking
Essays & Narratives
Reference
RELEASED
2009
PUBLISHER
大家出版社
LENGTH
368
LANGUAGE
ZH
Details
View editions
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