Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
by Michael Brenner, Pia Sörensen and David Weitz
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Fulfillment optionsScience and Cooking
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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adrià and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Details
- Publisher
- W. W. Norton & Company
- Authors
- Michael Brenner, Pia Sörensen, David Weitz
- Format
- Hardcover
- Published
- Oct 20, 2020
- ISBN-13
- 9780393634921
- ISBN-10
- 0393634922
- Pages
- 320
- Carton quantity
- 16 copies
Science and Cooking for groups: pricing
Volume pricing applies automatically in your cart. No codes, no account needed.
| Copies | Price per copy | You save |
|---|---|---|
| 25 – 99 | $25.20 | 28% off list |
| 100 – 249 | $22.40 | 36% off list |
| 250 – 499 | $21.70 | 38% off list |
| 500 – 999 | $21.00 | 40% off list |
| 1,000+ | $20.30 | 42% off list |
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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