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How to Bake Pi

Eugenia Cheng

Möbius bagels, Euclid's flourless chocolate cake and apple pi - this is maths, but not as you know it.
In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory ('the mathematics of mathematics'), via Fermat, Poincaré and Riemann.

Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you'll never think about anything - cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings - the same way again.

Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast.

*Previously published under the title Cakes, Custard and Category Theory*

  • Classification : Mathematics
  • Pub Date : JUN 2, 2016
  • Imprint : Profile Books
  • Page Extent : 320
  • Binding : PB
  • ISBN : 9781781252888
  • Price : INR 799
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Eugenia Cheng

Eugenia Cheng is a mathematician and Scientist in Residence at the School of the Art Institute of Chicago, as well as an honorary visiting fellow at City, University of London. She is the author of How to Bake Pi, Beyond Infinity, The Art of Logic in an Illogical World, and x + y: A Mathematician's Manifesto for Rethinking Gender. She lives in Chicago. She invites you to visit her at eugeniacheng.com or follow her on Twitter @DrEugeniaCheng.

Amber Ren is the New York Times bestselling illustrator of Because by Mo Willems. She currently works as a visual development artist for Dreamworks TV, and her work has been featured in the Eric Carle Museum of Picture Book Art's first online exhibition, Art in Place: Social Distancing in the Studio. She lives in Southern California. She invites you to visit her at amber-ren.com.

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