Science and Cooking Lib/E: Physics Meets Food, from Homemade to Haute Cuisine (Compact Disc)

Science and Cooking Lib/E: Physics Meets Food, from Homemade to Haute Cuisine By Pia Sörensen, Michael Brenner, David Weitz Cover Image
$19.99

Description


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 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.


Product Details
ISBN: 9781665175494
ISBN-10: 1665175494
Publisher: HighBridge Audio
Publication Date: January 26th, 2021
Language: English