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

Name: Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
Brand: W. W. Norton & Company
SKU: 9780393634921
Price: 2457.0 INR
Availability: InStock

by Michael P. Brenner

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ISBN13: 9780393634921
Binding: Hardcover
Subject: N/A
Publisher: W. W. Norton & Company
Publisher Imprint: W. W. Norton & Company
Publication Date: October 20, 2020
Pages: 304
Original Price: USD 35.0
Language: English
Edition: N/A
Item Weight: 862 grams
BISAC Subject(s): General

About The Book

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 SÃ¶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 JosÃ© AndrÃ©s, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.

About The Author

Brenner, Michael: - Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.

Sörensen, Pia: - Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.

Weitz, David: - David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.

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