The Second Edition also benefits from new artwork that clearly illustrates complex concepts. New to the Second Edition: New Chapter: 15, "Geophysical Imaging," by Frederick Cook Within Chapters 21 and 22, four new essays on "Regional Perspectives" discuss the European Alps, the Altaids, the Appalachians, and the Cascadia Wedge. New and updated art for more informative illustration of concepts.

The Second Edition now has 570 black & white figures

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 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 ...