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Cumpara science and cooking: w. w. norton & company de calitate.
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The spectacular culinary creations of modern Cuisine are the stuff of countless articles and social media feeds.
Why do we knead bread? What determines the temperatur.
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.
But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking.
The spectacular culinary creations of modern Cuisine are the stuff of countless articles and social media feeds
Uneori, aceste descrieri pot contine inadvertente. De asemenea, imaginea este informativa si poate contine accesorii neincluse in pachetele standard.
