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

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

Author: Michael Brenner
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Book Title
Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
Author
Michael Brenner
ISBN
9780393634921
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.Binding Type: HardcoverAuthor: Michael Brenner, Pia Sörensen, David WeitzPublisher: W. W. Norton & CompanyPublished: 10/20/2020ISBN: 9780393634921Pages: 320Weight: 1.90lbsSize: 9.30h x 7.10w x 0.90d

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.



Binding Type: Hardcover
Author: Michael Brenner, Pia Sörensen, David Weitz
Publisher: W. W. Norton & Company
Published: 10/20/2020
ISBN: 9780393634921
Pages: 320
Weight: 1.90lbs
Size: 9.30h x 7.10w x 0.90d

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.



Binding Type: Hardcover
Author: Michael Brenner, Pia Sörensen, David Weitz
Publisher: W. W. Norton & Company
Published: 10/20/2020
ISBN: 9780393634921
Pages: 320
Weight: 1.90lbs
Size: 9.30h x 7.10w x 0.90d