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

by Michael Brenner, Pia Sörensen, David Weitz Narrated by Donna Postel

Overview

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.

Editorial Reviews

April Fulton

"One part Food Network, one part Mr. Science, two big handfuls of DIY, and…a whole lot of fun."

Product Details

BN ID:	2940176300727
Publisher:	HighBridge Company
Publication date:	01/26/2021
Edition description:	Unabridged

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