Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Book Reviews
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner, Pia Sörensen & David Weitz Book Summary
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.
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| Book Name | Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine |
| Genre | Science & Nature |
| Author | Michael Brenner, Pia Sörensen & David Weitz |
| Published | 20 October 2020, Tuesday |
| Language | English |
| E-Book Size | 32.89 MB |
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine (Michael Brenner, Pia Sörensen & David Weitz) Book Reviews 2024
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| Download Link | Book Format |
| science-and-cooking-physics-meets-food-f-ebook.pdf | |
| science-and-cooking-physics-meets-food-f-ebook.epub | EPUB |
| science-and-cooking-physics-meets-food-f-ebook.kindle | KINDLE |
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine E-book (PDF, PUB, KINDLE) Download
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Summary of Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner, Pia Sörensen & David Weitz
The Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine book written by Michael Brenner, Pia Sörensen & David Weitz was published on 20 October 2020, Tuesday in the Science & Nature category. A total of 80 readers of the book gave the book 0 points out of 5.
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Michael Brenner, Pia Sörensen & David Weitz - Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Discussions & Comments
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