
Science and Cooking
physics meets food, from homemade to haute cuisine
$53.59
- Hardcover
320 pages
- Release Date
19 November 2020
Summary
Science and Cooking: The Art of Culinary Physics
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 …
Book Details
ISBN-13: | 9780393634921 |
---|---|
ISBN-10: | 0393634922 |
Author: | Michael Brenner, David Weitz, Pia Sörensen |
Publisher: | WW Norton & Co |
Imprint: | WW Norton & Co |
Format: | Hardcover |
Number of Pages: | 320 |
Release Date: | 19 November 2020 |
Weight: | 861g |
Dimensions: | 244mm x 185mm x 23mm |
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What They're Saying
Critics Review
“One part Food Network, one part Mr. Science, two big handfuls of DIY, and…a whole lot of fun.”
One part Food Network, one part Mr. Science, two big handfuls of DIY, and…a whole lot of fun.–April Fulton, NPR, on the Science and Cooking course
About The Author
Michael Brenner
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.
David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
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