Catalog

Up to 10 holds can now be placed on titles system-wide. See owwl.org for further details.

Record Details

Catalog Search


9780393634921

Science and cooking : physics meets food, from homemade to haute cuisine

Image of item
Book

First edition.

"Based on the popular Harvard University and TEDx 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, 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"--

Available copies

  • 1 of 1 copy available at OWWL.

Current holds

0 current holds with 1 total copy.
Location Call Number /
Shelving Location
Barcode Status /
Due Date
Bristol Library 641.5 BRE (Text)
Adult Nonfiction
52134300063918
Available
-
LDR 02568cam a2200445 i 4500
001632614
003OWWL
00520210107104923.1
008200730s2020 nyua 001 0 eng
010 . ‡a 2020034740
040 . ‡aDLC ‡beng ‡erda ‡cDLC ‡dOCLCO ‡dOCLCF ‡dIEB ‡dOCO ‡dUAP ‡dYDX
019 . ‡a1199007428
020 . ‡a9780393634921 ‡q(hardcover)
020 . ‡a0393634922 ‡q(hardcover)
035 . ‡a(OCoLC)1137818815 ‡z(OCoLC)1199007428
042 . ‡apcc
05000. ‡aTX651 ‡b.B69 2020
08200. ‡a641.5 ‡223
049 . ‡aMRQA
1001 . ‡aBrenner, M. P. ‡q(Michael P.), ‡eauthor.
24510. ‡aScience and cooking : ‡bphysics meets food, from homemade to haute cuisine / ‡cMichael Brenner, Pia Sörensen, and David Weitz.
250 . ‡aFirst edition.
264 1. ‡aNew York, NY : ‡bW. W. Norton & Company, ‡c[2020]
300 . ‡axvii, 299 pages : ‡bcolor illustrations ; ‡c25 cm
336 . ‡atext ‡btxt ‡2rdacontent
336 . ‡astill image ‡bsti ‡2rdacontent
337 . ‡aunmediated ‡bn ‡2rdamedia
338 . ‡avolume ‡bnc ‡2rdacarrier
500 . ‡aIncludes index.
520 . ‡a"Based on the popular Harvard University and TEDx 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, 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"-- ‡cProvided by publisher.
650 0. ‡aCooking ‡xTechnique.
650 0. ‡aFood ‡xAnalysis.
650 0. ‡aCooking.
650 0. ‡aChemistry.
650 0. ‡aPhysics.
655 7. ‡aInstructional and educational works. ‡2lcgft
655 7. ‡aCookbooks. ‡2lcgft
655 7. ‡aRecipes. ‡2lcgft
7001 . ‡aSörensen, Pia M., ‡eauthor.
7001 . ‡aWeitz, David A., ‡eauthor.
905 . ‡ukriedener
901 . ‡aon1137818815 ‡bOCoLC ‡c632614 ‡tbiblio ‡soclc

Additional Resources