Physics Meets Food, From Homemade to Haute Cuisine
Science and Cooking offers an illuminating exploration of the scientific principles behind cooking, developed by Harvard University. This study book makes science accessible to everyone interested in the physics and chemistry of culinary processes.
Description
This book combines the spectacular world of modern gastronomy with instruction in basic science. Harvard professors Michael Brenner, Pia Soerensen, and David Weitz explain how physical and chemical principles govern cooking. From kneading bread to the optimal oven time for chocolate chip cookies, each lesson reveals the connection between science and flavor.
Science and Cooking covers topics such as pressure, cooking temperatures, and microbiology with clear examples, illustrations, and hands-on recipes. Introductions by chefs Ferran Adria and Jose Andres make the book appealing to both scientists and cooking enthusiasts.
Product specifications
- Author: Michael Brenner (Harvard University)
- Publisher: WW Norton & Co
- Binding: Paperback over boards
- Publication date: 2020-10-20
- Number of pages: 320
- ISBN: 9780393634921
- Theme: Popular science
- BISAC: SCIENCE / Applied Sciences
About the author
Michael Brenner is a professor of applied mathematics and physics at Harvard University and a co-founder of the course Science and Cooking. Pia Soerensen and David Weitz, both professors at Harvard, also contribute to this unique combination of science and cooking.