Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine - Brenner, Michael (Harvard University); Sorensen, Pia (Harvard University); Weitz, David (Harvard University)
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Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.

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Produktbeschreibung
Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.