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Language: en
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What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, wo
Language: en
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Type: BOOK - Published: 2003 - Publisher: Houghton Mifflin Harcourt
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the scien
Language: en
Pages: 489
Pages: 489
Type: BOOK - Published: 2011-01-12 - Publisher: W. W. Norton & Company
The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's in
Language: en
Pages: 592
Pages: 592
Type: BOOK - Published: 1980 - Publisher: Prentice Hall
