000			01707nam a22002057a 4500
008			220316b2020 |||||||| |||| 00| 0 eng d
020			_a9780393634921
082			_a641.5 BRE-M
100			_aBrenner, Michael
245			_aScience and cooking : _bphysics meets good, from homemade to haute cuisne / _cMichael Brenner, Pia Sorensen and David Weitz
260			_aNew York _bW.W. Norton & Company _c2020
300			_a298p.
365			_aUSD _b35.00
500			_aBased on the popular Harvard University and TEDx course, 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 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"
650			_aPhysics
650			_aCoocking
650			_aCooking--Technique
650			_aChemistry
650			_aFood--Analysis
999			_c78392 _d78392