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Science and Cooking

Physics Meets Food, From Homemade to Haute Cuisine

Author: Michael Brenner, Pia Sörensen, David Weitz

Narrated by: Donna Postel

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At a Glance

Format
Digital Audiobook

Duration
09:12.27

Published: 26th January 2021

Digital Audiobook

$33.99

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Based on the popular Harvard University and edX 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 Sorensen, 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.