Science and Cooking, 9780393634921
Hardcover
Unlock the science of deliciousness with recipes from top chefs!

Science and Cooking

physics meets food, from homemade to haute cuisine

$53.59

  • Hardcover

    320 pages

  • Release Date

    19 November 2020

Check Delivery Options

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
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.

Returns

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.