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

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Status
Bristol Library - Adult Nonfiction
641.5 BRE
1 available

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Bristol Library - Adult Nonfiction641.5 BREAvailable

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Format
Book
Physical Desc
xvii, 299 pages : color illustrations ; 25 cm
Language
English

Notes

General Note
Includes index.
Description
"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"--,Provided by publisher.

Citations

APA Citation, 7th Edition (style guide)

Brenner, M. P., Sörensen, P. M., & Weitz, D. A. (2020). Science and cooking: physics meets food, from homemade to haute cuisine (First edition.). W. W. Norton & Company.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Brenner, M. P, Pia M., Sörensen and David A., Weitz. 2020. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine. New York, NY: W. W. Norton & Company.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Brenner, M. P, Pia M., Sörensen and David A., Weitz. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine New York, NY: W. W. Norton & Company, 2020.

MLA Citation, 9th Edition (style guide)

Brenner, M. P., Pia M. Sörensen, and David A. Weitz. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine First edition., W. W. Norton & Company, 2020.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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