Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine - Michael Brenner

Descriere YEO:

Science and Cooking: Physics Meets - Disponibil la libris.ro

Pe YEO găsești Science and Cooking: Physics Meets de la Michael Brenner, în categoria Science.

Indiferent de nevoile tale, Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine - Michael Brenner din categoria Science îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 199.84 Lei

Caracteristicile produsului Science and Cooking: Physics Meets

• Brand: Michael Brenner
• Categoria: Science
• Magazin: libris.ro
• Ultima actualizare: 26-03-2025 01:59:35

Comandă Science and Cooking: Physics Meets Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda Science and Cooking: Physics Meets de la libris.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
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 S rensen, 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 Jos Andr s, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond. 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 S rensen, 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 Jos Andr s, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond. 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 S rensen, 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