Waterstones Science and Cooking
342 ratings
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Price: £27.99
Brand: Waterstones
Description: 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 Sörensen 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 Andrés, Science and Cooking will change the way readers approach both subjects | ??in their kitchens and beyond.
Category: Books
Merchant: Waterstones
Product ID: 9780393634921
Delivery cost: 0.00
ISBN: 9780393634921
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Author: Cesar Leura
Rating: 5
Review: Amazing book! For professionals and those who are curious to understand how and why food gets cooked.
Author: Just a guy and his family
Rating: 4
Review: I heard Harvard had made a bunch of popular food science classes, so I got the book. It's a very educational book: Now, I'll never eat most of this stuff because I know how they make it -- what's that NY restaurant, WDsomething, with the food science meals, I thought it was just an application of heat, mixing, and ingenuity. These are terrible additives.
