Science & Cooking: A Companion to the Harvard Course
Brenner, Michael P, Sörensen, Pia M, Weitz, David A
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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