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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Hardcover – Illustrated, 20 October 2020

4.6 out of 5 stars 188 ratings

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Product details

  • Publisher : *Norton agency titles; 1st edition (20 October 2020)
  • Language : English
  • Hardcover : 304 pages
  • ISBN-10 : 0393634922
  • ISBN-13 : 978-0393634921
  • Dimensions : 18.54 x 2.54 x 24.38 cm
  • Customer Reviews:
    4.6 out of 5 stars 188 ratings

Product description

Review

One part Food Network, one part Mr. Science, two big handfuls of DIY, and...a whole lot of fun.--April Fulton, NPR, on the Science and Cooking course

About the Author

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.

Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.

David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.

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Cesar Leura
5.0 out of 5 stars Must have this book.
Reviewed in the United Kingdom on 21 November 2020
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1.0 out of 5 stars 2/10
Reviewed in Spain on 14 February 2021
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stefano colonna
4.0 out of 5 stars conoscenze di base di chimica fisica
Reviewed in Italy on 28 November 2020
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5.0 out of 5 stars Moléculas y sus reacciones químicas y físicas
Reviewed in Spain on 17 March 2021
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Cliente Amazon
5.0 out of 5 stars Gran libro para cocineros
Reviewed in Spain on 17 November 2020
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