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Language: en
Pages: 376
Pages: 376
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2020-10-20 - Publisher: National Geographic Books
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 258
Pages: 258
Type: BOOK - Published: 2011-11-01 - Publisher: Chicago Review Press
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and
Language: en
Pages: 258
Pages: 258
Type: BOOK - Published: 2017-09-19 - Publisher: Penguin
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techn
Language: en
Pages: 404
Pages: 404
Type: BOOK - Published: 2006 - Publisher: Columbia University Press
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook