Science and Cooking

Physics Meets Food, From Homemade to Haute Cuisine

By: Michael Brenner, Pia Sorensen, David Weitz

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Hardcover | 20 November 2020 | Edition Number 1

At a Glance

Hardcover
320 Pages

Dimensions(cm)
24.0 x 18.5 x 2.1

Hardcover

RRP $57.95

$48.75

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The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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 Soerensen, 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 fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your morning coffee.

With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andres, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond.

Industry Reviews

One part Food Network, one part Mr. Science, two big handfuls of DIY, and...a whole lot of fun.--April Fulton, NPR, on the Science and Cooking course

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