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Informazioni sull'autore
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts. Pia Soerensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts. David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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W. W. Norton & Company, 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Science and Cooking Physics Me
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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W. W. Norton & Company, 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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W. W. Norton & Company, 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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W. W. Norton & Company, 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Condizione: good. Condition: Good â" Used book with some visible wear. May include stickers on the cover, wear or absence of the dust jacket, wear to the spine or inside cover, slight corner curling, minor staining, and wear along the fore edge. All orders are shipped via UPS Mail Innovations and may take up to 10 business days from the initial scan to be delivered. Codice articolo INWV.0393634922.G
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
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ISBN 10: 0393634922
ISBN 13: 9780393634921
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Editore:
Norton & Company, Incorporated, W. W., 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Da: Better World Books: West, Reno, NV, U.S.A.
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Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 47109677-6
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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W. W. Norton & Company, 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured. Codice articolo MERV.0393634922.A
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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