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wwnorton.com
Science and Cooking
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work., Science and Cooking, Physics Meets Food, From Homemade to Haute Cuisine, Michael Brenner, Pia Sörensen, David Weitz, 9780393634921
May 2, 2022
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From bread to to dessert to dinner, learn how to make 9 easy recipes that all take 5 ingredients or fewer and are ready in just 20 minutes! GET THE RECIPES: https://armagazine.com/3cAow6Y | Allrecipes
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Why does bread rise? How does sugar caramelize? In this course, top chefs and Harvard University researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering: http://bit.ly/2jvBA2D | edX
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