Science and Cooking - Physics Meets Food, from Homemade to Haute Cuisine

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 Soerensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andres, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.

Produktdetails

• Autoren: Michael Brenner, Michael (Harvard University) Brenner, Michael P. Brenner, Brenner Michael, Pia Soerensen, Pia (Harvard University) Soerensen, Pia Sorensen, Pia M. Sorensen, Pia Sörensen, Pia M. Sörensen, David Weitz, David (Harvard University) Weitz, David A. Weitz
• Verlag: Norton and Co Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 30.11.2020
• EAN: 9780393634921
• ISBN: 978-0-393-63492-1
• Abmessung: 185 mm x 241 mm x 21 mm
• Themen: Ratgeber > Essen & Trinken; Kochen, Essen und Trinken, COOKING / Methods / General, popular science, Science, SCIENCE / Physics / General, SCIENCE / Chemistry / General, SCIENCE / Applied Sciences, Andere Technologien und verwandte Wissenschaften, Cookery / food & drink etc, chemistry, Physics, Cookery / food and drink / food writing