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La scienza della cucina. Tecniche, ingredienti e strumenti (Italian) Hardcover – 18 June 2020

4.8 out of 5 stars 15 ratings

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Product details

  • Publisher : Gribaudo (18 June 2020)
  • Language : Italian
  • Hardcover : 256 pages
  • ISBN-10 : 8858026276
  • ISBN-13 : 978-8858026274
  • Dimensions : 22.2 x 3 x 26.5 cm
  • Customer Reviews:
    4.8 out of 5 stars 15 ratings

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4.8 out of 5 stars
4.8 out of 5
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Aliba93
5.0 out of 5 stars Pieno di illustrazioni e curiosità scientifiche 🤓
Reviewed in Italy on 16 April 2021
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5.0 out of 5 stars Pieno di illustrazioni e curiosità scientifiche 🤓
Reviewed in Italy on 16 April 2021
Non potevo aspettarmi di più. Libro interamente a colori con illustrazioni e spiegazioni dettagliate. Tante informazioni scientifiche sulle principali categorie di alimenti (pesce, carne, formaggio ecc.). Ha risposto a molte mie curiosità es. come riconoscere quando il pesce e’ fresco?
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Cesare
5.0 out of 5 stars OTTIMO
Reviewed in Italy on 5 January 2021
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Uchi Leon
5.0 out of 5 stars Food food
Reviewed in Italy on 8 December 2020
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Cliente Amazon
5.0 out of 5 stars Ottimo libro
Reviewed in Italy on 9 February 2021
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doriana
5.0 out of 5 stars Ottimo libro
Reviewed in Italy on 28 September 2020
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