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Science and cooking : physics meets food, from homemade to haute cuisine

Available Formats:

  • Running Time: 09:16 hrs
    Narrator: Donna Postel
    Publisher:
    HighBridge Audio, 2021
    Note: This book was purchased with support from the Government of Canada's Social Development Partnerships Program - Disability Component.
  • Accessibility:
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    Certified Accessible By: National Network for Equitable Library Service
    Running Time: 09:16 hrs
    Narrator: Donna Postel
    Publisher:
    BC Libraries Cooperative, 2024
    Note: This book was produced with support from the Government of Canada's Social Development Partnerships Program - Disability Component.

Details:

  • Contributor: Postel, Donna
    Date:
    Created
    2021
    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.

    Original Publisher: [Prince Frederick], HighBridge Audio
    Language(s): English
    ISBN: 9781696602112, 1696602114