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Average rating: 3.83 · 6 ratings · 0 reviews · 5 distinct works

	Il gelato estemporaneo e altre invenzioni gastronomiche by Davide Cassi, Ettore Bocchia 3.50 avg rating — 4 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	La ciencia en los fogones. Historia, técnicas y recetas de la cocina molecular italiana it was amazing 5.00 avg rating — 1 rating — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Il gelato estemporaneo e altre invenzioni della cucina molecolare italiana really liked it 4.00 avg rating — 1 rating	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	SOFT MATTER TRANSFORMATIONS IN CULINARY PROCESSES by Davide Cassi, Pere Castells, Fernando Sapina-navarro 0.00 avg rating — 0 ratings — published 2012	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Conservazione a temperatura di servizio 0.00 avg rating — 0 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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