Description
Unlock the secrets of the kitchen with the groundbreaking book, Science and Cooking. This unique resource combines the art of culinary techniques with the principles of science, presenting readers with an engaging way to explore the intersection of cooking, physics, and chemistry. Authored by esteemed Harvard professors Michael Brenner, Pia Sörensen, and David Weitz, this book goes beyond traditional cookbooks to provide a scientific perspective on everyday cooking tasks. Learn why kneading bread is crucial for texture, discover the importance of temperature control when cooking steak, and delve into the chemistry behind your favorite chocolate chip cookies. Featuring hands-on experiments and delectable recipes crafted by renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, every page is illustrated in vibrant full color, making learning both enjoyable and visually appealing. Whether you are an aspiring chef, a food enthusiast, or someone simply curious about the science of cooking, this book serves as an essential guide to mastering modern culinary arts. Enjoy free shipping on your order, and please allow up to 6 weeks for delivery. Note that once your order is placed, it cannot be cancelled. Dive into the fascinating world of Science and Cooking today and transform your kitchen experience!
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9780393634921
Year: 2020
Publisher: W W Norton & Company
Pages: 320
Description:
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 Adria and José Andrés, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9780393634921
Year: 2020
Publisher: W W Norton & Company
Pages: 320
Description:
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 Adria and José Andrés, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond.