The spectacular creations of modern cuisine are the subject of numerous articles and posts on Instagram. However, for a scientist, they are also perfect pedagogical explorations into the fundamental scientific principles of cooking.
In the book 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. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak, or how long chocolate chip cookies should spend in the oven, through exciting lessons that range from the role of pressure and boiling points in pecan praline to that of microbes in your coffee.
With beautiful colored illustrations and recipes, practical experiments, and engaging introductions from world-renowned chefs like Ferran Adria and Jose Andrés, Science and Cooking will change the way readers approach both topics—in their kitchen and beyond.
Pages: 320
Year of Publication: 1120
Dimensions: 18.5x18.5cm
