Maxwell's equations are four of the most influential equations in science. In this book, each equation is the subject of an entire chapter, making it a wonderful resource for undergraduate and graduate courses in electromagnetism and electromagnetics.

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 ...