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Title details for Science and Cooking by Michael Brenner - Available

Science and Cooking

by Michael Brenner
Pia Sörensen
Audiobook
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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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Publisher: HighBridge Edition: Unabridged

OverDrive Listen audiobook

  • ISBN: 9781696602112
  • File size: 265181 KB
  • Release date: January 26, 2021
  • Duration: 09:12:27

MP3 audiobook

  • ISBN: 9781696602112
  • File size: 265217 KB
  • Release date: January 26, 2021
  • Duration: 09:16:23
  • Number of parts: 10
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Formats

OverDrive Listen audiobook
MP3 audiobook

subjects

Cooking & Food Technology Engineering Nonfiction

Languages

English

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.
Expand title description text
Cooking & Food Technology Engineering Nonfiction