Our latest article on xanthan gum is live over at Popular Science. Check it out and learn why this readily available ingredient is such a boon to cooks, whether they be amateurs or professionals.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Xanthan Gum
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
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