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Science and Cooking

Physics Meets Food, From Homemade to Haute Cuisine

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Science and Cooking

Yazan: Michael Brenner, Pia Sörensen, David Weitz
Seslendiren: Donna Postel
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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.

©2020 Michael Brenner, Pia Sörensen, and David Weitz (P)2021 HighBridge, a division of Recorded Books Agricultural & Food Sciences Cooking Engineering Food & Wine Food Science Science
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It is very hard to digest this book without having the recipes and images accompanying the audio. The key messages get lost when recipes are simply read out. It is also impracticable to try remember them while listening.

Unfortunately no accompanying PDF

Bir sorun oluştu. Lütfen birkaç dakika sonra tekrar deneyin.