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

Science and Cooking

Physics Meets Food, from Homemade to Haute Cuisine

Hardcover
Pub. price: $35.00
New: $31.50

ISBN10: 0393634922 ISBN13: 9780393634921 Contributors: Brenner, Michael P. Publisher: W. W. Norton & Company Published: Oct 20 2020 Pages: 304 Language: English

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Publisher's Comments

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 S rensen, 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 Jos Andr s, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.

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