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New York, USA: Columbia University Press, 2018.
Mouritsen, Ole G & Styrbaek, Klavs. Mouthfeel: how texture makes taste (Arts & Traditions of the Table: Perspectives on Culinary History). Columbia University Press: New York, USA 2018. 4to SC [xvi],352pp. (translated by Marieal Johansen). Indent
London, UK: Canongate, 2017.
Nosrat, Samin. Salt Fat Acid Heat: mastering the elements of good cooking. Canongate: London, UK 2017. 4to HC Dec Bds 470pp. (foreword by Michael Pollan; art by Wendy MacNaughton)
James Beard Award - 2018 - General Book Award; IACP - 2018 - American Award & Julia Child Award