Science and cooking physics meets food, from homemade to haute cuisine
"Based on the popular Harvard University and TEDx 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 explo...
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| Main Authors: | , , |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, NY :
W. W. Norton & Company,
[2020]
|
| Edition: | First edition. |
| Subjects: | |
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| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | on1137818815 | ||
| 003 | OCoLC | ||
| 005 | 20210519144600.0 | ||
| 008 | 200730s2020 nyua 001 0 eng | ||
| 010 | |a 2020034740 | ||
| 019 | |a 1199007428 |a 1240172698 | ||
| 020 | |a 9780393634921 |q hardcover | ||
| 020 | |a 0393634922 |q hardcover | ||
| 020 | |a 9780393634938 |q electronic publication | ||
| 020 | |a 0393634930 |q electronic publication | ||
| 035 | |a (OCoLC)1137818815 |z (OCoLC)1199007428 |z (OCoLC)1240172698 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCO |d OCLCF |d IEB |d OCO |d UAP |d YDX |d YU6 |d OCLCO |d LE# |d MDK |d OCL |d BKL |d S1C |d ULC |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX651 |b .B69 2020 |
| 082 | 0 | 0 | |a 641.5 |2 23 |
| 100 | 1 | |a Brenner, M. P. |q (Michael P.), |e author. | |
| 245 | 1 | 0 | |a Science and cooking : |b physics meets food, from homemade to haute cuisine / |c Michael Brenner, Pia Sörensen, and David Weitz. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY : |b W. W. Norton & Company, |c [2020] | |
| 300 | |a xvii, 299 pages : |b color illustrations ; |c 25 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "Based on the popular Harvard University and TEDx 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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond"-- |c Provided by publisher. | ||
| 505 | 0 | 0 | |t What makes a recipe? -- |t Heat -- |t Charge, pH, and enzymes -- |t Diffusion -- |t Texture, viscosity, and elasticity -- |t Emulsions and foams -- |t Microbes. |
| 650 | 0 | |a Cooking |x Technique. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Physics. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Recipes. |2 lcgft | |
| 700 | 1 | |a Sörensen, Pia M., |e author. | |
| 700 | 1 | |a Weitz, David A., |e author. | |
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.5 BRE |d i |e 39635104235434 |f 705748 |g ddc |j 07/27/2021 | ||
| 949 | |a schlow |b SANON |c 641.5 BRE |d i |e 39635104217560 |f 702258 |g ddc |j 06/02/2021 | ||
| 999 | |a 458600 | ||
