Science and Cooking

Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking
Michael Brenner, Pia Soerensen, David Weitz
RRP:
NZ$ 66.99
Our Price:
NZ$ 56.94
Hardback
h244 x 185mm - 320pg
10 Nov 2020 US
International import eta 10-30 days
9780393634921
Out Of Stock
Currently no stock in-store, stock is sourced to your order
The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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, PiaS? ? 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 fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your morning coffee. With beautiful full-color illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andr? ? s, Science and Cooking will change the way you approach both subjects? in your kitchen and beyond.
One part Food Network, one part Mr. Science, two big handfuls of DIY, and. . . a whole lot of fun. --April Fulton, NPR, on the Science and Cooking course
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. Pia Soerensen 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. 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.
Status: Active
ISBN-13: 9780393634921
Published: 10 Nov 2020
Published In: United States
Imprint: WW Norton & Co
Publisher: WW Norton & Co
Format: Hardback
Height: 244mm
Width: 185mm
Spine: 25mm
Weight: 859g
Pages: 320

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