Science and Cooking - Physics Meets Food, From Homemade to Haute Cuisine, Illustr...

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.
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 fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your morning coffee. With beautiful full-color illustrations and recipes, hands-on...

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