Science and Cooking by Michael Brenner
Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.
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. Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts. David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
| SKU | Unavailable |
| ISBN 13 | 9780393634921 |
| ISBN 10 | 0393634922 |
| Title | Science and Cooking |
| Author | Michael Brenner |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | WW Norton & Co |
| Year published | 2020-11-20 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |