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~Science & Cooking From Haute Cuisine to Soft Matter Science

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~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).English.srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).mp4 39.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (720p).mp4 14.3 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).English.srt 4 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).mp4 52.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING I/HARSPU27T313-G003500_100 (720p).English.srt 12 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING I/HARSPU27T313-G003500_100 (720p).mp4 63.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING I/HARSPU27T313-G003500_100 (BQ).jpg 37 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).English.srt 15 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).mp4 84.6 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/SPU27x V2 syllabus.html 32 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/SPU27x V2 syllabus_files/1beac94c95 41 B
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/SPU27x V2 syllabus_files/nr-632.min.js 22 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/SciCk_v2_visual_syllabus_061515.pdf 7.3 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).mp4 19.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (BQ).jpg 193 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).English.srt 14 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp4 77 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (BQ).jpg 156 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).English.srt 10 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp4 40.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (BQ).jpg 156 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).English.srt 6 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).mp4 33.9 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (BQ).jpg 156 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).English.srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).mp4 53 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (BQ).jpg 156 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).English.srt 4 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).mp4 32.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (BQ).jpg 156 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (1080p).mp4 139.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).English.srt 21 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (BQ).jpg 156 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).English.srt 20 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4 138 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (BQ).jpg 64 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).English.srt 18 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).mp4 25.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (BQ).jpg 28 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/01 ABOUT DAVE ARNOLD/01 ABOUT DAVE ARNOLD.jpg 254 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/01 ABOUT DAVE ARNOLD/01 ABOUT DAVE ARNOLD.mp4 20.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/01 ABOUT DAVE ARNOLD/HARSPU27T313-V027600 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).English.srt 13 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).mp4 60.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).mp4 45.3 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (English).srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).English.srt 16 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).mp4 67.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (1080p).mp4 36.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (720p).English.srt 5 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (1080p).mp4 37.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (720p).English.srt 6 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (1080p).mp4 58.5 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (720p).English.srt 11 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).English.srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).mp4 36.6 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).English.srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).mp4 33.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (1080p).mp4 30.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).English.srt 5 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (1080p).mp4 78.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (720p).English.srt 21 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (BQ).jpg 124 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).English.srt 3 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).mp4 27.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (BQ).jpg 176 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (720p).mp4 9.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (BQ).jpg 195 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).English.srt 11 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).mp4 49.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).English.srt 14 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).mp4 68 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).English.srt 11 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).mp4 47.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).English.srt 8 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).mp4 39.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).English.srt 12 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).mp4 70.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).English.srt 6 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).mp4 30.4 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (720p).English.srt 3 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (720p).mp4 29.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (720p).mp4 12.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).English.srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).mp4 110 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).English.srt 4 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).mp4 63 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).English.srt 6 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).mp4 85.9 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (1080p).mp4 47.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (720p).English.srt 4 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (720p).English.srt 12 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (720p).mp4 29.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (1080p).mp4 36.2 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (720p).English.srt 12 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (BQ).jpg 199 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (720p).mp4 30.7 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (BQ).jpg 217 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (720p).English.srt 2 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (720p).mp4 13.5 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (BQ).jpg 170 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (1080p).mp4 14.5 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (720p).English.srt 3 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (BQ).jpg 167 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).English.srt 10 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).mp4 46.1 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (BQ).jpg 116 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).English.srt 7 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).mp4 39.4 MB
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~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (720p).English.srt 5 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (720p).mp4 26.9 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (BQ).jpg 116 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).English.srt 14 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).mp4 100.2 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (BQ).jpg 116 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).English.srt 8 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).mp4 52.5 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (BQ).jpg 116 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).English.srt 8 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).mp4 54.9 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (BQ).jpg 116 KB
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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).English.srt 12 KB
~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).mp4 29.8 MB
~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).English.srt 8 KB
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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).English.srt 17 KB
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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).English.srt 22 KB
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~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/Science & Cooking A Companion to the Harvard Course.epub 8.7 MB
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Name Size Peers
The.Nature.of.Things.with.David.Suzuki.S61E05.Chef.Secrets.The.Science.of.Cooking.1080p.WEBRip.x264-BAE[eztv.re].mkv Video 1.7 GB 6
The.Nature.of.Things.with.David.Suzuki.S61E05.Chef.Secrets.The.Science.of.Cooking.720p.HEVC.x265-MeGusta[eztv.re].mkv Video 364.1 MB 4
The Flavor Equation - The Science of Great Cooking Explained in More Than 100 Essential Recipes Ebook 16.9 MB 20
The Science Of Good Cooking Application 19.6 MB 15
Cooking For Geeks Real Science Great Cooks And Good Food Application 53 MB 8
[ FreeCourseWeb.com ] Healthy Vegan the Cookbook - Vegan Cooking Meets Nutrition Science (True PDF) Application 107.7 MB 3
Modernist.Cuisine.The.Art.and.Science.of.Cooking-USER Application 1.9 GB 1
Cooking as a Chemical Reaction - Culinary Science with Experiments, 2nd Edition Application 8.6 MB 82
Cook’s Science - How to Unlock Flavor in 50 of Our Favorite Ingredients Ebook 12.2 MB 59
Modernist Cuisine - The Art and Science of Cooking [Vol 1-6] (HQ) Application 1.9 GB 58
Modernist Cuisine - The Art and Science of Cooking Application 1.9 GB 25
TTC Pilot - The Science of Cooking - Medbay Video 379.4 MB 19
On Food and Cooking - The Science and Lore of the Kitchen (2004) (Pdf, Epub & Mobi) Gooner Application 44.1 MB 18
KitchenWise Essential Food Science for Home Cooks by Shirley O. Corriher.epub Ebook 2.6 MB 13
The Science of Cooking (UK Ed) Application 68 MB 10
The Art And Science Of Cooking With Cannabis.pdf Application 18.8 MB 9
The Art And Science Of Cooking With Cannabis.pdf Application 1 MB 9
The Science of Good Cooking (Cook's Illustrated Cookbooks) MOBI Application 11 MB 8
Modernist Cuisine - The Art and Science of Cooking Application 1.9 GB 7
On food and cooking the science and lore of the kitchen - Harold McGee Ebook 2 MB 6

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