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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

by: Michael Brenner, Pia Sörensen and David Weitz

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On-line Price: $41.72 (includes GST)

Hardcover package 304

28%Off Retail Price

You save: $16.23

PRE-ORDER now! This title is due to release in the near future... It is on order and we will charge/ship as soon as it arrives.

Retail Price: $57.95

Publisher: W.W. Norton,10.11.20

Category: Education Level:

ISBN: 0393634922
ISBN13: 9780393634921

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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 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 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-color illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andr??s, Science and Cooking will change the way you approach both subjects?in your kitchen and beyond.