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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Published by Norton & Company, Incorporated, W. W., 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 11.10
Convert currency£ 6.51 shipping from U.S.A. to United KingdomQuantity: 1 available
Add to basketCondition: Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 29.50
Convert currencyFree shipping within United KingdomQuantity: Over 20 available
Add to basketCondition: New. In.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 23.81
Convert currency£ 7.46 shipping from U.S.A. to United KingdomQuantity: 9 available
Add to basketCondition: New.
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Science and Cooking
Published by WW Norton and Co, US, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 32.41
Convert currencyFree shipping from U.S.A. to United KingdomQuantity: 4 available
Add to basketHardback. Condition: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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 every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 19.25
Convert currency£ 14.91 shipping from U.S.A. to United KingdomQuantity: 12 available
Add to basketCondition: New.
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 20.28
Convert currency£ 14.91 shipping from U.S.A. to United KingdomQuantity: 12 available
Add to basketCondition: As New. Unread book in perfect condition.
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Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
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Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
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Science and Cooking
Published by WW Norton and Co, US, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
Hardback. Condition: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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 every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
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Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
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Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
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Nauka i kulinarija. Fizika edy. Ot povsednevnoj do vysokoj kukhni
Published by KoLibri, 2022
ISBN 10: 5389187830 ISBN 13: 9785389187832
£ 27.89
Convert currency£ 6.07 shipping from Finland to United KingdomQuantity: 10 available
Add to basketCondition: new. Pages: 320 Language: Russian. "Povaram vo vsem mire izvestna istina: kulinarija - eto nauka, a nauka - eto kulinarija. Na protjazhenii istorii mnozhestvo udivitelnykh otkrytij bylo sdelano uchenymi, rabotavshimi s produktami, i povarami, ispolzovavshimi nauchnyj podkhod. Nikolja Apper, frantsuzskij konditer i khimik, v nachale XIX veka stal izobretatelem protsessa konservatsii, novogo sposoba bezopasnogo khranenija produktov. Tekhnologija pasterizatsii, predlozhennaja mikrobiologom Lui Pasterom, proizvela revoljutsiju v pischevoj promyshlennosti - i, verojatno, spasla za vremja svoego suschestvovanija milliony zhiznej. V etoj knige my rassmatrivaem edu kak nauku, no eda - eto takzhe istorija, kultura, diplomatija, natsionalnaja bezopasnost i esche ochen i ochen mnogoe. Obschestvo stanet silnee, esli my budem luchshe ponimat, otkuda beretsja eda i naskolko silno eto vlijaet na okruzhajuschij mir. Vot pochemu eta kniga - i garvardskij kurs, na kotorom ona osnovana, - javljaetsja stol znachimym resursom. Interesnaja dlja vsekh, a ne tolko dlja izuchajuschikh tochnye nauki, ona pomozhet chitateljam ustanovit svjazi i sozdat sistemnuju kartinu uvlekatelnogo mira edy". Khose Andres, amerikanskij shef-povar. Obladatel nagrad "Shef 2009 goda", "Vydajuschijsja shef" po versii James Beard Foundation i premii "Chelovek goda 2009" po versii zhurnala GQ. Perevodchik: Cherezova Ekaterina 9785389187832.
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£ 33.61
Convert currency£ 21.68 shipping from Germany to United KingdomQuantity: 2 available
Add to basketCondition: New. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.Über den AutorMichael Brenner is a professor of applied mathematics and physics at Har.
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Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine Format: Hardcover
Published by WW Norton Publishers, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 21.69
Convert currency£ 44.74 shipping from U.S.A. to United KingdomQuantity: Over 20 available
Add to basketCondition: New. Brand New.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 10.34
Convert currency£ 55.93 shipping from U.S.A. to United KingdomQuantity: 1 available
Add to basketCondition: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.
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Science and Cooking
Published by WW Norton and Co, US, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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 every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 21.16
Convert currency£ 55.93 shipping from U.S.A. to United KingdomQuantity: 2 available
Add to basketCondition: New.
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Science and Cooking
Published by WW Norton and Co, US, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Language: English
£ 32.12
Convert currency£ 85.75 shipping from U.S.A. to United KingdomQuantity: 4 available
Add to basketHardback. Condition: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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 every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
