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Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
Buch von Michael Brenner (u. a.)
Sprache: Englisch

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Beschreibung

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 Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.

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 Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.

Über den Autor
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
Details
Erscheinungsjahr: 2020
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780393634921
ISBN-10: 0393634922
Sprache: Englisch
Einband: Gebunden
Autor: Brenner, Michael
Sörensen, Pia
Weitz, David
Hersteller: Blue Guides Limited of London
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 241 x 181 x 25 mm
Von/Mit: Michael Brenner (u. a.)
Erscheinungsdatum: 20.10.2020
Gewicht: 0,865 kg
Artikel-ID: 117965108
Über den Autor
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
Details
Erscheinungsjahr: 2020
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780393634921
ISBN-10: 0393634922
Sprache: Englisch
Einband: Gebunden
Autor: Brenner, Michael
Sörensen, Pia
Weitz, David
Hersteller: Blue Guides Limited of London
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 241 x 181 x 25 mm
Von/Mit: Michael Brenner (u. a.)
Erscheinungsdatum: 20.10.2020
Gewicht: 0,865 kg
Artikel-ID: 117965108
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