Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine

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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.

Author: Michael Brenner, Pia Sörensen, David Weitz
Publisher: W. W. Norton & Company
Published: 10/20/2020
Pages: 320
Binding Type: Hardcover
Weight: 1.90lbs
Size: 9.30h x 7.10w x 0.90d
ISBN: 9780393634921

Review Citation(s):
Publishers Weekly 05/18/2020
Booklist 10/01/2020 pg. 22
Library Journal 10/01/2020 pg. 94