Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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Date: January 2021

Duration: 9 hours 12 minutes

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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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

by David Weitz, Pia Sörensen, Michael Brenner

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, David Weitz, Pia Sörensen, Michael Brenner
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, David Weitz, Pia Sörensen, Michael Brenner
This title is due for release on January 26, 2021.

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, David Weitz, Pia Sörensen, Michael Brenner
This title is due for release on January 26, 2021
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, David Weitz, Pia Sörensen, Michael Brenner
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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, David Weitz, Pia Sörensen, Michael Brenner

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