Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Brenner, Michael; Sörensen, Pia; Weitz, David
ISBN 10: 0393634922 ISBN 13: 9780393634921
Editorial: W. W. Norton & Company, 2020
Usado
Encuadernación de tapa dura
Librería:
MERS Goodwill, Saint Louis, MO, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Vendedor de AbeBooks desde 13 de marzo de 2026
Este artículo en concreto ya no está disponible.
Descripción
Descripción:
Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured. N° de ref. del artículo MERV.0393634922.A
Sinopsis:
The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects―in their kitchens and beyond.
Acerca de los autores:
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.
"Sobre este título" puede pertenecer a otra edición de este libro.
Detalles bibliográficos
Título: Science and Cooking: Physics Meets Food, ...
Editorial: W. W. Norton & Company
Año de publicación: 2020
Encuadernación: Encuadernación de tapa dura
Condición: acceptable