9780393634921 - Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine by Brenner, Michael; Sörensen, Pia; Weitz, David (34 results)
- Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
Contact seller5-star sellerCondition: Used - Good
US$ 13.89
Free ShippingShips within U.S.A.Quantity: 3 available
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
- Hardcover
Seller: HPB-Red, Dallas, TX, U.S.A.HPB-Red
Contact seller5-star sellerCondition: Used - Good
US$ 10.14
US$ 3.75 shippingShips within U.S.A.Quantity: 1 available
hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
- Hardcover
Seller: Bellwetherbooks, McKeesport, PA, U.S.A.Bellwetherbooks
Contact seller4-star sellerCondition: Used - Good
US$ 10.15
US$ 3.95 shippingShips within U.S.A.Quantity: 1 available
hardcover. Condition: Good. Bruise/tear to cover.
- Hardcover
Seller: More Than Words, Waltham, MA, U.S.A.More Than Words
Contact seller5-star sellerCondition: Used - Good
US$ 10.36
US$ 3.99 shippingShips within U.S.A.Quantity: 1 available
Condition: Good. A sound copy with only light wear. Overall a solid copy at a great price.
- Hardcover
Seller: Goodwill Industries, Spokane, WA, U.S.A.Goodwill Industries
Contact seller5-star sellerCondition: Used - Good
US$ 10.57
US$ 3.99 shippingShips within U.S.A.Quantity: 1 available
Condition: 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 f…rom the initial scan to be delivered.
- Hardcover
Seller: Books From California, Simi Valley, CA, U.S.A.Books From California
Contact seller4-star sellerCondition: Used - Very good
US$ 9.86
US$ 4.99 shippingShips within U.S.A.Quantity: 1 available
hardcover. Condition: Very Good. The copy shows minor external wear, but is otherwise in clean condition.
- Hardcover
Seller: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contact seller5-star sellerCondition: Used - Very good
US$ 16.75
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: 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.
- Hardcover
Seller: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contact seller5-star sellerCondition: Used - Very good
US$ 16.75
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Hardcover
Seller: MERS Goodwill, Saint Louis, MO, U.S.A.MERS Goodwill
Contact seller5-star sellerCondition: Used - Fair
US$ 14.35
US$ 4.00 shippingShips within U.S.A.Quantity: 1 available
Condition: 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 unreadab…le. 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.
- Hardcover
Seller: HPB-Ruby, Dallas, TX, U.S.A.HPB-Ruby
Contact seller5-star sellerCondition: Used - Very good
US$ 17.49
US$ 3.75 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
- Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.INDOO
Contact seller5-star sellerCondition: New
US$ 27.88
Free ShippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
US$ 25.27
US$ 2.64 shippingShips within U.S.A.Quantity: 12 available
Condition: New.
- Hardcover
Seller: Lakeside Books, Benton Harbor, MI, U.S.A.Lakeside Books
Contact seller5-star sellerCondition: New
US$ 23.93
US$ 3.99 shippingShips within U.S.A.Quantity: 3 available
Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.
- Hardcover
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
Contact seller5-star sellerCondition: New
US$ 29.50
Free ShippingShips within U.S.A.Quantity: 3 available
Hardback or Cased Book. Condition: New. Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine. Book.
- Softcover
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
Contact seller5-star sellerCondition: Used - Very good
US$ 23.88
US$ 7.64 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 28.66
US$ 2.64 shippingShips within U.S.A.Quantity: 12 available
Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
US$ 32.00
Free ShippingShips within U.S.A.Quantity: 8 available
Condition: New.
- Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
US$ 33.59
Free ShippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. 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. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and Jose Andres, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Hardcover
Seller: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
Contact seller5-star sellerCondition: New
US$ 35.01
Free ShippingShips within U.S.A.Quantity: 3 available
Hardback. Condition: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and Da…vid Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
- Hardcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contact seller5-star sellerCondition: New
US$ 41.38
Free ShippingShips within U.S.A.Quantity: 3 available
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
US$ 37.41
US$ 8.01 shippingShips from United Kingdom to U.S.A.Quantity: 6 available
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
US$ 47.25
Free ShippingShips from United Kingdom to U.S.A.Quantity: 3 available
Hardback. Condition: New. The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and Da…vid Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
- Hardcover
Seller: Russell Books, Victoria, BC, CanadaRussell Books
Contact seller5-star sellerCondition: New
Original price: US$ 35.0020% offCurrent price: US$ 28.00
US$ 19.99 shippingShips from Canada to U.S.A.Quantity: 7 available
Hardcover. Condition: New. Special order direct from the distributor.
- Hardcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
Contact seller5-star sellerCondition: New
US$ 43.11
US$ 11.08 shippingShips from Ireland to U.S.A.Quantity: 1 available
Condition: New. 2020. Illustrated. Hardcover. . . . . .
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 37.39
US$ 20.46 shippingShips from United Kingdom to U.S.A.Quantity: 12 available
Condition: New.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 38.76
US$ 20.46 shippingShips from United Kingdom to U.S.A.Quantity: 12 available
Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contact seller5-star sellerCondition: New
US$ 48.62
US$ 10.50 shippingShips within U.S.A.Quantity: 1 available
Condition: New. 2020. Illustrated. Hardcover. . . . . . Books ship from the US and Ireland.
- Hardcover
Seller: THE SAINT BOOKSTORE, Southport, United KingdomTHE SAINT BOOKSTORE
Contact seller5-star sellerCondition: New
US$ 37.54
US$ 26.36 shippingShips from United Kingdom to U.S.A.Quantity: 6 available
Hardback. Condition: New. New copy - Usually dispatched within 4 working days.
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 47.87
US$ 17.05 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Brand New. 304 pages. 9.75x7.50x1.00 inches. In Stock.
- Hardcover
Seller: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contact seller5-star sellerCondition: New
US$ 51.02
US$ 37.00 shippingShips from Australia to U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. 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. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and Jose Andres, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
