Science and Cooking
Physics Meets Food, From Homemade to Haute Cuisine
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Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.
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Forlagsbeskrivelse af Science and Cooking af David Weitz
Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.
Detaljer
Forlag
WW Norton & Co
ISBN
9780393634921
Sprog
Engelsk
Sider
320
Udgivelsesdato
20-11-2020
Format
Hardback
Varenr.
3339627
EAN nr.
9780393634921
Varegruppe
Engelsk non fiction div.
Højde/Dybde (mm)
241
Bredde (mm)
185
Længde (mm)
26
Vægt (g)
868