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Science and Cooking audiobook
- By: Michael Brenner
- Category: Cooking, General
- Length: 9 hours 12 minutes
- Publisher: Highbridge Company
- Publish date: January 26, 2021
- Language: English
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Science and Cooking Audiobook Summary
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 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.
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About the Author(s) of Science and Cooking
Michael Brenner is the author of Science and Cooking
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Science and Cooking Full Details
| Length | 9 hours 12 minutes |
| Author | Michael Brenner |
| Category | |
| Publisher | Highbridge Company |
| Release date | January 26, 2021 |
| ISBN | 9781696602112 |
Subjects
The publisher of the Science and Cooking is Highbridge Company. includes the following subjects: cooking school, kitchen chemistry, scientific principles of cooking, Cooking, General, Cooking, Methods, General, Science, General, Science, Physics, General, Technology & Engineering, General The BISAC Subject Code is Cooking, General
Additional info
The publisher of the Science and Cooking is Highbridge Company. The imprint is Highbridge Company. It is supplied by Highbridge Company. The ISBN-13 is 9781696602112.
Global Availability
This book is only available in the United States.
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