Science and cooking physics meets food from homemade to haute cuisine

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: 54.95 Nu voor: € 35.91

Rating: 0/5

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Verzending:
Uiterlijk 4 januari in huis

Based on the popular Harvard University and EdX class, 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 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.

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Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 20 november 2020

Aantal pagina's: 320

Illustraties: Nee

Hoofdauteur: Michael Brenner

Tweede Auteur: Pia Soerensen

Co Auteur: David Weitz

Hoofduitgeverij: Ww Norton & Co

Originele titel: Science and Cooking

Dyslexievriendelijk: Nee

Editie: 1e

Extra groot lettertype: Nee

Product breedte: 185 mm

Product hoogte: 23 mm

Product lengte: 244 mm

Studieboek: Nee

Verpakking breedte: 176 mm

Verpakking hoogte: 23 mm

Verpakking lengte: 239 mm

Verpakkingsgewicht: 805 g

eWaste: Nee

EAN: 9780393634921

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