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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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In Science and Cooking, Harvard professors Michael Brenner, Pia Soerensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Creating meals worthy of Instagram, this fantastic recipe book goes beyond the conventional cook book, providing scientific reasoning behind the method.  With explanations on why we knead bread and the importance of specific temperatures, boiling points and pressure points you'll learn to understand the role science plays in your kitchen! Containing culinary experiments to excite your kitchen, this science based cook book is definitely one for your cook book collection.


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    ‎18.54 x 2.54 x 24.38 cm
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