The Awakening by Benjamin R. Foster, Paperback | Indigo Chapters

I have used the Norton Critical Editions since graduate school. As a teacher of high-school literature, I find them to be excellent resources for the study of various novels, plays, etc.'-Brooke Gifford, Vincent Middle High SchoolRead by more than 12 million students over fifty-five years, Norton Critical Editions set the standard for apparatus that is right for undergraduate readers. The three-part format-annotated text, contexts, and criticism-helps students to better understand, analyze, and appreciate the literature, while opening a wide range of teaching possibilities for instructors. Whether in print or in digital format, Norton Critical Editions provide all the resources students need.30.64130.6429.95Kate Chopin9780393631630978039363163TPPaperbackCouverture soupleB58219734engW. W. NortonW. W. Norton5840.88.35.51.140.88.35.51.1412022-12-01T00:00:00The Seagull Book Of StoriesP10158WorkbooksPTRGENE01AGeneral Educational ResourcesJNF029000, LAN005000, LAN012000WritingBooks > Reference > Writinghttps://dynamic. indigoimages. ca/books/039363163X. jpg?scaleup=true&width=600&quality=85&lang=enhttps://dynamic. indigoimages. ca/books/039363163X. jpg?scaleup=true&width=600&quality=85&lang=frhttps://www. indigo. ca/en-ca/the-seagull-book-of-stories/9780393631630.htmlhttps://www. indigo. ca/fr-ca/the-seagull-book-of-stories/9780393631630.html49.5949.549.5Joseph Kelly978039363420497803936342090007115, 28.25TCHardcoverCouverture rigideK9780393634204engWW NortonWW Norton4161.399.316.321.61.399.316.321.612024-02-20T00:00:00Three Decades That Changed a Country and Its SoundsRevolutions in American MusicP10122Music & Performing ArtsMUSICAA01AGeneral MusicHIS036000, MUS020000, MUS049000MusicBooks > Music, Movies & Performing Arts > Musichttps://dynamic. indigoimages. ca/books/0393634205.jpg?scaleup=true&width=600&quality=85&lang=enhttps://dynamic. indigoimages. ca/books/0393634205.jpg?scaleup=true&width=600&quality=85&lang=frhttps://www. indigo. ca/en-ca/revolutions-in-american-music-three-decades-that-changed-a-country-and-its-sounds/9780393634204.htmlhttps://www. indigo. ca/fr-ca/revolutions-in-american-music-three-decades-that-changed-a-country-and-its-sounds/9780393634204.html47147Michael Broyles978039363492197803936349290007115, 28.25TCHardcoverCouverture rigideK9780393634921engWW NortonWW Norton0.99.57.251.88750.99.57.251.887512020-10-20T00:00:00Physics Meets Food, From Homemade To Haute CuisineScience And CookingP10171CookingREFEREN01AReferenceCKB023000, SCI003000, SCI013000Applied SciencesBooks > Science & Nature > Science > Applied Scienceshttps://dynamic. indigoimages. ca/books/0393634922.jpg?scaleup=true&width=600&quality=85&lang=enhttps://dynamic. indigoimages. ca/books/0393634922.jpg?scaleup=true&width=600&quality=85&lang=frhttps://www. indigo. ca/en-ca/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine/9780393634921.htmlhttps://www. indigo. ca/fr-ca/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine/9780393634921.htmlBased 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. Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts. Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts. David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.4714747Michael | The Awakening by Benjamin R. Foster, Paperback | Indigo Chapters