Share
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
David Weitz
(Author)
·
Michael Brenner
(Author)
·
W. W. Norton & Company
· Hardcover
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine - Brenner, Michael ; Sörensen, Pia ; Weitz, David
£ 25.19
£ 27.99
You save: £ 2.80
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Tuesday, April 30 and
Thursday, May 02.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine"
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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
Answer:
All books in our catalog are Original.
Answer:
The book is written in English.
Answer:
The binding of this edition is Hardcover.
✓ Producto agregado correctamente al carro, Ir a Pagar.
