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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Science and Cooking Physics Meets Food From Homemade to Haute Cuisine
Author: Michael Brenner, Pia Sörensen, David Weitz
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. — The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of ...  more »
ISBN-13: 9780393634921
ISBN-10: 0393634922
Publication Date: 10/20/2020
Pages: 320
Edition: Illustrated
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Publisher: W. W. Norton & Company
Book Type: Hardcover
Members Wishing: 3
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