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Science and Cooking
- Narrator
- Donna Postel
- Publisher
- Highbridge Company
- Publish Date
- 26 January 2021
- Run Time
- 9 hours 12 minutes
- Format
- Audiobook
What to expect
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.
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Details
- Author
- Michael Brenner, David Weitz, Pia Sörensen
- Narrator
- Donna Postel
- Duration
- 9 hours 12 minutes
- Release Date
- 26 January 2021
- ISBN
- 9781696602112
- Format
- Audiobook
- Publisher
- Highbridge Company
- Genre
- Cookery / food and drink, Technology: general issues, Food chemistry, Science: general issues, Physics, General cookery and recipes, Food and beverage technology
Synopsis
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.
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