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Behind The Book: On Cooking and Science
Harold McGee, author of the seminal book, "On Food and Cooking: The Science and Lore of the Kitchen" and "Nose Dive: A Field Guide to the World’s Smells," in conversation with Tom Mannion, Caltech Instructor of Culinary Sciences

Jul 28, 2022 06:00 PM in Pacific Time (US and Canada)

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