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9780393634921 - Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine by Michael Brenner; Pia Sörensen; David Weitz (39 results)
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Seller: Bay State Book Company, North Smithfield, RI, U.S.A.
Seller rating 5 out of 5 stars
Condition: very_good.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
hardcover. Condition: Good. Some pencil marks. Binding strong, light wear.
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: New.
-
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!
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Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine Format: Hardcover
Language: English
Published by WW Norton Publishers, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: New. Brand New.
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
hardcover. Condition: Good. Illustrated. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: New.
-
Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: As New. Unread book in perfect condition.
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Science and Cooking (Hardcover)
Language: English
Published by WW Norton & Co, New York, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Hardcover. Condition: new. Hardcover. 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 Soerensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and Jose Andres, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
hardcover. Condition: New. Illustrated. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Science and Cooking
Language: English
Published by WW Norton and Co, US, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
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
Language: English
Published by W. W. Norton and Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Science and Cooking
Language: English
Published by W. W. Norton and Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Science and Cooking
Language: English
Published by WW Norton and Co, US, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
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.
-
Science and Cooking ? Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: New.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine (eng)
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: new.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2020. Illustrated. Hardcover. . . . . .
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Hardcover. Condition: New. Special order direct from the distributor.
-
Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
-
Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
hardcover. Condition: New.
-
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. In.
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
-
Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
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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Condition: New. 2020. Illustrated. Hardcover. . . . . . Books ship from the US and Ireland.
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Science and Cooking ? Physics Meets Food, From Homemade to Haute Cuisine
Language: English
Published by W. W. Norton & Company, 2020
ISBN 10: 0393634922 ISBN 13: 9780393634921
Condition: New.
-
Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
