The New York Times book of science literacy: what everyone needs to know from Newton to the knuckleball

Front Cover
HarperPerennial, Feb 1, 1992 - Science - 385 pages
0 Reviews
Bringing science from the stratified realm of jargon and mystifying concepts, this reference takes an easy-to-understand approach to explaining a broad range of scientific matters, including the physics of a knuckleball, the effect of cows' belching on the ozone, and more. Reprint.

From inside the book

What people are saying - Write a review

The New York times book of science literacy: what everyone needs to know from Newton to the knuckleball

User Review  - Not Available - Book Verdict

This is a collection of columns that appeared over a three-year period in the science section of the New York Times . As such, there is no underlying theme, although the articles have been grouped by ... Read full review

Contents

Introduction
3
The Genius of Newton
15
The Mystery of Antimatter
24
Copyright

38 other sections not shown

Other editions - View all

Common terms and phrases

About the author (1992)

Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the "60-Minute Gourmet" column in the New York Times. He has written Fourteen books, including his recently published memoir, A Chef's Tale: A Memoir of Food, France and America. Pierre Franey's Cooking in France is his third series for public television. He lives with his wife in East Hampton, Long Island, and New York City.
Richard Flaste spent twenty-eight years with the New York Times in various positions, including science and health editor and deputy editor of the Sunday Book Review. He has collaborated on Four other books with Pierre Franey, including Pierre Franey's Cooking in America. He lives with his wife in Brooklyn, New York.

Bibliographic information