"Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. 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 e...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Brenner, Michael P. (VerfasserIn), Sörensen, Pia M. (VerfasserIn), Weitz, David A. 1951- (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	New York, NY ; London W.W. Norton & Company [2020]
Ausgabe:	First edition
Schlagworte:	Physik Kochen Chemie Cooking / Technique Food / Analysis Cooking Chemistry Physics
Zusammenfassung:	"Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. 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"--
Beschreibung:	Includes index
Beschreibung:	xvii, 299 Seiten Illustrationen, Diagramme 25 cm
ISBN:	9780393634921