Science and cooking : physics meets food, from homemade to haute cuisine
(Book)
Author
Contributors
Published
New York, NY : W.W. Norton & Company, [2020].
Edition
First edition.
ISBN
0393634922, 9780393634921
Physical Desc
xvii, 299 pages : color illustrations ; 25 cm
Appears on list
Status
Adult Nonfiction (3rd floor)
NF 641.5 BRENNER 2020
1 available
NF 641.5 BRENNER 2020
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Adult Nonfiction (3rd floor) | NF 641.5 BRENNER 2020 | On Shelf |
More Details
Published
New York, NY : W.W. Norton & Company, [2020].
Format
Book
Edition
First edition.
Language
English
ISBN
0393634922, 9780393634921
Notes
General Note
Includes index.
Description
"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, 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.
Action
cc,2020-10-21,JV
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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. 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 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.