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By Sharon Kim
Harold McGee, standing, author of “On Food and Science: The Science and Lore of the Kitchet," is joined by chefs Ferran Adrian and Jose Andres yesterday during the first public lecture on the course Science and Cooking.
Harold McGee, standing, author of “On Food and Science: The Science and Lore of the Kitchet," is joined by chefs Ferran Adrian and Jose Andres yesterday during the first public lecture on the course Science and Cooking.

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