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Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine - Brenner, Michael, and Sörensen, Pia, and Weitz, David
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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. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a ...

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Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine 2020, W. W. Norton & Company

ISBN-13: 9780393634921

Hardcover