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

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

“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 Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Details e-Book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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🗸 Title: Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Readers' opinions about Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner, Pia Sörensen & David Weitz

The plot was incredibly well-crafted, with twists and turns that kept me hooked until the very last page. It was impossible to predict what would happen next.

I loved the powerful messages hidden within the story. The book tackled important social issues and made me ponder the world we live in. It's a must-read for everyone.

I'm already planning to reread this book. It's one of those stories that you can revisit again and again, discovering new layers of meaning each time.

More by Michael Brenner, Pia Sörensen & David Weitz

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