Brenner, M. P. (Michael P.)
Summary: "Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. 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...
Format: text
Publisher / Publication Date: W.W. Norton & Company 2020
Copies Available at Woodmere
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