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Synopsis
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.
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 Adrià and José Andrés, Science and Cooking will change the way you approach both subjects―in your kitchen and beyond.
85 color illustrations"synopsis" may belong to another edition of this title.
About the Authors
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.
"About this title" may belong to another edition of this title.
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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
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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Hardback. Condition: Good. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Seller Inventory # 00106229332
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
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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Science and Cooking : Physics Meets Food, from Homemade to Haute Cuisine
Published by
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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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Seller: World of Books Inc, Montgomery, IL, U.S.A.
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Hardback. Condition: Good. Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work. Seller Inventory # CIN0393634922G
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Seller: World of Books Inc, Montgomery, IL, U.S.A.
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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
Seller: HPB-Ruby, Dallas, TX, U.S.A.
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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
Seller: HPB Inc., Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
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