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Science and Cooking
Physics Meets Food, From Homemade to Haute Cuisine
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
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See moreBased on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.
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Description
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 colour.
With engaging introductions from revolutionary chefs and collaborators Ferran Adrià and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Science and Cooking combines culinary arts with scientific principles, offering a rich blend of fun and education. April Fulton from NPR describes it as an engaging mix of Food Network flair and science exploration, peppered with do-it-yourself projects, making it an enjoyable and educational read.
Book Details
INFORMATION
ISBN: 9780393634921
Publisher: WW Norton & Co
Format: Hardback
Date Published: 20 November 2020
Country: United States
Imprint: WW Norton & Co
Illustration: 85 color illustrations
Audience: General / adult
DIMENSIONS
Spine width: 23.0mm
Width: 183.0mm
Height: 244.0mm
Weight: 859g
Pages: 320
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 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.
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