Shortcuts
Top of page (Alt+0)
Page content (Alt+9)
Page menu (Alt+8)
Your browser does not support javascript, some WebOpac functionallity will not be available.
.
Default
.
PageMenu
-
Main Menu
-
Languages
English
.
Members
My Account
.
Join the Library
.
eLibrary
.
Gale Databases
.
Logout
.
Search The Catalogue
Basic Search
.
Advanced Search
.
Magazine Search
.
New Items Search
.
New Items List
.
Useful Links
Library Home Page
.
Print a Document
.
Book a Public Computer
.
Add Credit to Library Card
.
eLibrary
.
© LIBERO v6.4.1sp240206
Page content
You are here
:
>
Basic Search
Catalogue Display
Catalogue Display
Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
.
Author on Wikipedia
.
.
LibraryThing
.
Browse Shelf
Catalogue Record 1196005
.
Item Information
Catalogue Record 1196005
.
Catalogue Information
Catalogue Record 1196005
.
.
Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
641.5 BREN
Adult Non Fiction
Campsie
.
.
Available
.
Reserve any copy Click Here
Catalogue Record 1196005
.
Catalogue Record 1196005 ItemInfo
.
Catalogue Record 1196005 ItemInfo
Top of page
.
Catalogue Information
Field name
Details
ISBN
9780393634921 (hardback)
Name
Brenner, M. P. (Michael P.)
author.
Title
Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
Edition
First edition.
Published
New York, NY : W. W. Norton & Company, [2020]
©2020
Description
xvii, 299 pages : colour illustrations ; 25 cm.
Notes
Includes index.
Summary
"Based 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 colour. 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"-- Provided by publisher.
Subjects
Cooking -- Technique
Food -- Analysis
Cooking
Chemistry
Physics
Genre
Instructional and educational works
Recipes
Cookbooks
Other Names
Sörensen, Pia M.
author.
Weitz, David A.
author.
Links to Related Works
Subject References:
Chemistry
.
Cookbooks
.
Cooking
.
Cooking -- Technique
.
Food -- Analysis
.
Instructional and educational works
.
Physics
.
Recipes
.
See Also:
Alchemy
.
Biochemistry
.
Chemistry, Forensic
.
Chemistry, Organic
.
Color
.
Crystallography
.
Environmental chemistry
.
Fermentation
.
Fire
.
Physical sciences
.
Cooking
.
Cookbooks.
.
Dinners and dining
.
Food
.
Gastronomy
.
Dynamics
.
Electricity
.
Force and energy
.
General relativity (Physics)
.
Geophysics
.
Gravitation
.
Heat
.
Hydraulics
.
Magnetism
.
Mathematical physics
.
Matter
.
Mechanics
.
Meteorology
.
Motion
.
Optics
.
Physical sciences
.
Quantum theory
.
Radiation
.
Radioactivity
.
Sound
.
Thermodynamics
.
Weights and measures
.
Home economics
.
Broader Subject References:
Home economics
.
Narrower Subject References:
Appetizers
.
Baby foods
.
Baking
.
Breakfasts
.
Broiling
.
Brunches
.
Buffets (Cooking)
.
Canning and preserving
.
Casserole cooking
.
Caterers and catering
.
Cold dishes (Cooking)
.
Comfort food.
.
Condiments
.
Confectionery
.
Convection oven cooking
.
Cooking (Tea)
.
Food presentation
.
Frying
.
Holiday cooking
.
Ingredient substitutions (Cooking).
.
International cooking
.
Low budget cooking
.
Lunchbox cooking
.
Luncheons
.
Menus
.
Outdoor cooking
.
Pancakes, waffles, etc.
.
Pressure cooking.
.
Quantity cooking
.
Quick and easy cooking
.
Roasting (Cooking)
.
Salads
.
Sandwiches
.
Sauces
.
Seasonal cooking.
.
Solar cooking.
.
Soups
.
Steaming (Cooking)
.
Stews
.
Stocks (Cooking)
.
Vegetarian cooking
.
Authors:
Brenner, M. P. (Michael P.)
.
Sörensen, Pia M.
.
Weitz, David A.
.
.
Related Searches
Catalogue Record 1196005
.
Add Title to Basket
Catalogue Record 1196005
.
Catalogue Information 1196005
.
Catalogue Information 1196005
Top of page
.
Quick Search
Search for