Science and cooking physics meets food, from homemade to haute cuisine
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 explora...
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Audiobooks eAudiobook Downloads eAudiobook |
| Language: | English |
| Published: |
Prince Frederick :
HighBridge Audio,
2021.
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| Edition: | Unabridged. |
| Subjects: | |
| Online Access: | Go to Downloadable Audiobook Here. |
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| Summary: | 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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| Item Description: | Unabridged. |
| Physical Description: | 1 online resource (10 audio files) : digital |
| Playing Time: | 09:12:27 |
| Format: | Requires OverDrive Listen (file size: N/A KB) or OverDrive app (file size: 259000 KB). |
| ISBN: | 9781696602112 |
