Science and cooking physics meets food, from homemade to haute cuisine
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 explora...
| Main Authors: | Brenner, M. P. (Author), Sörensen, Pia M. (Author), Weitz, David A. (Author) |
|---|---|
| Other Authors: | Postel, Donna (Narrator) |
| Format: | Audiobooks eAudiobook Downloads eAudiobook |
| Language: | English |
| Published: |
Prince Frederick :
HighBridge Audio,
2021.
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| Edition: | Unabridged. |
| Subjects: | |
| Online Access: |
Go to Downloadable Audiobook Here. |