Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
0393634922
9780393634921
Description:
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, Pia
S??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.
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Frequently Asked Questions about Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine book is in low demand now as the rank for the book is 155,333 at the moment. It's a low rank, and the book has not much sales on Amazon.
The highest price to sell back the Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine book within the last three months was on December 29 and it was $8.23.