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Books > Science & Mathematics > Science: general issues > Popular science
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Science and Cooking - Physics Meets Food, From Homemade to Haute Cuisine (Hardcover)
Loot Price: R898
Discovery Miles 8 980
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Science and Cooking - Physics Meets Food, From Homemade to Haute Cuisine (Hardcover)
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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. Science and Cooking answers questions such as why we knead
bread, what determines the temperature at which we cook a steak or
the how much time our chocolate chip cookies should spend in the
oven, through fascinating lessons ranging from the role of pressure
and boiling points in pecan praline to that of microbes in your
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 readers approach both subjects-in their
kitchens and beyond.
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