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Wylie Dufresne

By Gladys M Kisela
Wylie Dufresne of restaurants WB~50 and Alder explains the culinary use of transglutaminase in his signature dishes. This installment of the Science of Cooking lecture took place at the Science Center on Monday, Nov 11, 2013.
Wylie Dufresne of restaurants WB~50 and Alder explains the culinary use of transglutaminase in his signature dishes. This installment of the Science of Cooking lecture took place at the Science Center on Monday, Nov 11, 2013.

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