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 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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.
Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.
Become an affiliate
Michael Brenner is Professor of International Affairs at the University of Pittsburgh. He has served as a consultant to the U.S. Department of Defense and the Foreign Service Institute. Professor Brenner has written extensively on security and international affairs topics, his latest works are two edited collections, NATO and Collective Security (1997) and Multilateralism and Western Strategy (1995).
