---
title: "Michael Brenner, David Weitz og Pia Sörensen Science and Cooking Physics Meets Food, From Homemade to Haute Cuisine (3, 2020) | David (Harvard University) Weitz,Michael (Harvard University) Brenner,Pia (Harvard University) Soerensen,Pia Soerensen,Michael Brenner,David Weitz,Pia Sorensen,Pia Sörense"
ean: "9780393634921"
brand: "Michael Brenner, David Weitz og Pia Sörensen"
category: "Medier > Bøger > Trykte bøger"
price_min: 314
price_max: 379
currency: DKK
vendor_count: 2
in_stock: true
url: https://pricetracker.dk/p/9780393634921/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine
last_checked: 2026-10-19
---

# Michael Brenner, David Weitz og Pia Sörensen Science and Cooking Physics Meets Food, From Homemade to Haute Cuisine (3, 2020) | David (Harvard University) Weitz,Michael (Harvard University) Brenner,Pia (Harvard University) Soerensen,Pia Soerensen,Michael Brenner,David Weitz,Pia Sorensen,Pia Sörense

EAN 9780393634921 · Mærke: Michael Brenner, David Weitz og Pia Sörensen · Kategori: Medier > Bøger > Trykte bøger

Sammenlign priser på Michael Brenner, David Weitz og Pia Sörensen Science and Cooking Physics Meets Food, From Homemade to Haute Cuisine (3, 2020) | David (Harvard University) Weitz,Michael (Harvard University) Brenner,Pia (Harvard University) Soerensen,Pia Soerensen,Michael Brenner,David Weitz,Pia Sorensen,Pia Sörense fra 2 forhandlere. Billigste pris nu: 314 kr hos Saxo DK. Se aktuelle priser og køb hos den billigste forhandler på https://pricetracker.dk/p/9780393634921/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine

## Priser
- **Billigste pris nu:** 314 kr hos Saxo DK
- **Prisspænd:** 314 kr – 379 kr på tværs af 2 forhandlere

## Forhandlere
| Forhandler | Pris | Levering |
|---|---|---|
| Saxo DK | 314 kr | 1-4 hverdage |
| Plusbog | 379 kr | 6 - 8 hverdage |

## Om produktet
Beskrivelse fra forhandleren Saxo DK:

> 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 Soerensen and David 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 Adria and Jose Andres, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.

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Kilde: PriceTracker. Fuld side med interaktiv prishistorik og købslinks: https://pricetracker.dk/p/9780393634921/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine
Priserne er sidst kontrolleret 2026-10-19.