Science and Cooking Brenner Michael
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. In Science and Cooking, Harvard professors Michael Brenner, Pia S rensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underl… Celý popis ↓
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Popis Science and Cooking Brenner Michael
Science and Cooking Brenner Michael
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. In Science and Cooking, Harvard professors Michael Brenner, Pia S rensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Why do we knead bread? But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking.
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. What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? With engaging introductions from revolutionary chefs and collaborators Ferran Adria and Jos Andr
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- WW Norton & Co
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