The science of food and cooking
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ShareCopied to clipboardThe science of food and cooking is a book. It was written by Allan Gillies Cameron and published by Edward Arnold in 1973.
Key facts
- author: Allan Gillies Cameron
- publication date: 1973
- book publisher: Edward Arnold
- book series: unknown
- book subjects: Food
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"The science of food and cooking" is one of the books by Allan Gillies Cameron, books by Edward Arnold and 2,617,384 books in our database.
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