Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine - Hardcover
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Availability:In StockContributor:Michael Brenner, Pia Sörensen, David WeitzPublish date:2020-10-20Pages:320
Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393634921ISBN-10:393634922UPC:9780393634921Book Category:Science, CookingBook Subcategory:Applied Sciences, Methods, ChemistrySize:9.30 x 7.10 x 0.90 inchesWeight:1.9026Product ID:SCMGF6VJX5
Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
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 cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying...
Language:EnglishPublisher:W. W. Norton & CompanyISBN-13:9780393634921ISBN-10:393634922UPC:9780393634921Book Category:Science, CookingBook Subcategory:Applied Sciences, Methods, ChemistrySize:9.30 x 7.10 x 0.90 inchesWeight:1.9026Product ID:SCMGF6VJX5
Brenner, Michael: - Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.Sörensen, Pia: - Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in...
Publisher: W. W. Norton & Company
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