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Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.

Item Information Catalogue Record 1196005 .
Catalogue Information Catalogue Record 1196005 .

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Shelf Location	Collection	Volume Ref.	Branch	Status	Due Date
641.5 BREN	Adult Non Fiction		Campsie .	. Available .

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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]
Published	©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.
Other Names	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. .

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