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In a radical departure from his usual high-concept cooking, the master of molecular gastronomy brings it all home with his new book. Packed full of useful tips, this indispensible books outlines with meticulous precision, his most effective techniques and why they work so well. Heston's instructions are surprisingly easy to follow and reassuringly precise. Each chapter is introduced with an explanation of Heston's approach to Stocks, Soup, Starters, Salads, Meat, Fish, Sous-vide, Pasta and grains, Cheese, Sides and condiments, Ices, Desserts and sweets, Biscuits, snacks and drinks. Every kitchen should have one!
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