{"product_id":"handbook-of-molecular-gastronomy-taylor-francis-inc-9781466594784-scientific-foundations-educational-practices-and-culinary-applications-christophe-lavelle","title":"Handbook of Molecular Gastronomy","description":"\u003cp\u003e\u003cstrong\u003eHandbook of Molecular Gastronomy\u003c\/strong\u003e by Christophe Lavelle, Hervé This, Alan L. Kelly, Roisin Burke.\u003c\/p\u003e\n\u003cp\u003ePublished by Taylor \u0026amp; Francis Group, (2021), Hardback, 868 pages.\u003c\/p\u003e\n\u003cp\u003eTopics: Molecular gastronomy, Handbooks, manuals, Cuisine moléculaire.\u003c\/p\u003e","brand":"Christophe Lavelle","offers":[{"title":"Default Title","offer_id":52273381048662,"sku":"9781466594784","price":284.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781466594784.jpg?v=1767810179","url":"https:\/\/www.englishbook.fi\/products\/handbook-of-molecular-gastronomy-taylor-francis-inc-9781466594784-scientific-foundations-educational-practices-and-culinary-applications-christophe-lavelle","provider":"Bookshop","version":"1.0","type":"link"}