ENGLISH

Science & Cooking: A Companion to the Harvard Course

By Brenner , David A , Michael P; Sörensen , Pia M; Weitz

Book information

Year
2015
Language
english
Format
EPUB
Filesize
9 MB (9083215 bytes)
Pages
\0
Time added
2017-08-15 11:00:00

Description

Overview: This book is based on, and meant to serve as a companion to, the Harvard course "Science and Cooking: from Haute Cuisine to Soft Matter Science", which aims to teach physics and chemistry through examples of food and cooking. The course features world-renowned chefs explaining the remarkable creations from their kitchens paired with explanations of the underlying science in everyday cooking and haute cuisine.

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