Science & Cooking: A Companion to the Harvard Course by Michael P. Brenner

Book Title: Science & Cooking: A Companion to the Harvard Course

Author: Michael P. Brenner

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Michael P. Brenner with Science & Cooking: A Companion to the Harvard Course

  • On Food and Cooking: The Science and Lore of the Kitchen
  • Culinary Reactions: The Everyday Chemistry of Cooking
  • Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
  • The Food Lab: Better Home Cooking Through Science
  • Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
  • Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
  • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
  • What Einstein Told His Cook: Kitchen Science Explained
  • Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking