Showing results for "The Science of Cooking" in Engineering
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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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.
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Unfortunately no accompanying PDF
- By James Clark on 23-01-26
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Release date: 26-01-21
- Language: English
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£12.99 or free with trial. Auto-renews at £8.99/month after trial. See eligibility.
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Culinary Chemistry
- Understanding the Science Behind Professional Cooking
- By: Dr Bhaskar Bora
- Narrated by: Dr Bhaskar Bora
- Length: 7 hrs and 58 mins
- Unabridged
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Discover the hidden science of cooking in this fascinating audiobook on culinary chemistry. From the bubbling rise of bread to the aromatic power of spices, Dr. Bhaskar Bora reveals the chemistry behind everyday cooking and the transformations that create flavor, texture, and aroma.
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Culinary Chemistry
- Understanding the Science Behind Professional Cooking
- Narrated by: Dr Bhaskar Bora
- Length: 7 hrs and 58 mins
- Release date: 08-09-25
- Language: English
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£14.99 or free with trial. Auto-renews at £8.99/month after trial. See eligibility.
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