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Synopsis
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 Soerensen 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 temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andres, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.
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About the Author
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 Soerensen 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.
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
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Norton & Company, Incorporated, W. W., 2020
ISBN 10: 0393634922
ISBN 13: 9780393634921
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Hardback. Condition: Very Good. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Seller Inventory # 00108965112
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Hardback. Condition: Very Good. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Seller Inventory # CIN0393634922VG
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_483225687
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_487220188
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