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By Natasha Kovacs
Joan Roca, an author of Sous Vide Cuisine and top chef at his restaurant El Celler de Can Roca, discusses flavor distillation from soil and grass at the Science of Cooking lecture series on Monday.
Joan Roca, an author of Sous Vide Cuisine and top chef at his restaurant El Celler de Can Roca, discusses flavor distillation from soil and grass at the Science of Cooking lecture series on Monday.

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