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

4.8 out of 5 stars 17 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 17 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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Davide
4.0 out of 5 stars Molto tecnico
Reviewed in Italy on 5 June 2021
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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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Elena Manzin
5.0 out of 5 stars Lettura interessante
Reviewed in Italy on 18 May 2021
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