do uzupełnienia - 12.01.2012

EN_00997811_3226

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FOR USE WITH AP LIFESTYLES. A MARCH 23, 2011 PHOTO

caption

This Wednesday, March 23, 2011 photo shows books from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold on a stainless steel kitchen table at the Institute for Culinary Education in New York. The work traces the development of cooking from prehistoric spit-roasted meat and early agriculture to the seemingly magical foods of the modernists _ dishes that change temperature as you bite into them, gels that transform liquids into solids, edible dirt _ and then tells you how they're made. (AP Photo/Stephen Chernin)

headline do uzupełnienia - 12.01.2012

created date 2011-03-23

credit ASSOCIATED PRESS/East News

source Associated Press

byline Stephen Chernin

original transmission reference AP11032313814

weight 1,49MB

size 34cm x 20cm by 300dpi

keywords - Show

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