Course of Popular Lectures PDF Download
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Author: Frances Wright
Publisher:
ISBN:
Category : Knowledge, Theory of
Languages : en
Pages : 260
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Book Description
Author: Frances Wright
Publisher:
ISBN:
Category : Knowledge, Theory of
Languages : en
Pages : 260
Get Book Here
Book Description
Author: Frances Wright
Publisher:
ISBN:
Category : Knowledge, Theory of
Languages : en
Pages : 258
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Book Description
Author: afterwards D'ARUSMONT WRIGHT (Frances)
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
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Book Description
Author: Reynell Coates
Publisher:
ISBN:
Category : Mind and body
Languages : en
Pages : 32
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Book Description
Author: Beverley Manning
Publisher: Scarecrow Press
ISBN: 9780810812826
Category : Reference
Languages : en
Pages : 686
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Book Description
To find more information about Rowman and Littlefield titles, please visit www.rowmanlittlefield.com.
Author: Randy Pausch
Publisher:
ISBN: 9780340978504
Category : Cancer
Languages : en
Pages : 0
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Book Description
The author, a computer science professor diagnosed with terminal cancer, explores his life, the lessons that he has learned, how he has worked to achieve his childhood dreams, and the effect of his diagnosis on him and his family.
Author: Thomas Garnett
Publisher:
ISBN:
Category :
Languages : en
Pages : 362
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Book Description
Author: Thomas Garnett
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 362
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Book Description
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. 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 Sörensen, 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 José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 546
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Book Description
