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You want to be able to tell when an avocado is ripe and know how to pair it perfectly. You want to roast your own beans and create a coffee granita that will have Italians swooning. You want to get your ganache extra glossy and your sugar paste smooth, after which you will celebrate with a drink whose subtle balance has been established practically at a molecular level and would make you the toast of the mess. This book will be your friend.