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...

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Bibliographic Details

Main Authors:	Brenner, M. P. (Michael 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.
Edition:	Unabridged.
Subjects:	Cooking > Technique. Food > Analysis. Cooking. Chemistry. Physics. Cookbooks. Recipes. Downloadable audio books.
Online Access:	Go to Downloadable Audiobook Here.
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