144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the
science of cooking meat;smashed potatoes; and a quick Turkish
supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
51 Minuten
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vor 7 Jahren
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the
science of cooking meat;smashed potatoes; and a quick Turkish
supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
Hosted on Acast. See acast.com/privacy for more information.
science of cooking meat;smashed potatoes; and a quick Turkish
supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
Hosted on Acast. See acast.com/privacy for more information.
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