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

Science and Cooking is a book that teaches the physics and chemistry of cooking through fascinating lessons, illustrations, experiments, and introductions from world-renowned chefs. It will change the way readers approach both subjects.

Format: Hardback
Length: 320 pages
Publication date: 20 November 2020
Publisher: WW Norton & Co

The captivating world of modern cuisine is a source of endless fascination, captivating both culinary enthusiasts and social media mavens alike. However, for scientists, these culinary masterpieces offer a unique opportunity to delve into the fundamental scientific principles that govern cooking. In their groundbreaking book, Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz transport readers from the classroom to the kitchen, offering an immersive educational experience that delves into the physics and chemistry behind every recipe.

Science and Cooking unravels the mysteries behind common culinary practices, such as kneading bread, determining the optimal cooking temperature for a steak, and understanding the optimal baking time for chocolate chip cookies. Through a series of fascinating lessons, the book explores the intricate interplay between pressure, boiling points, and microbes, shedding light on the science behind the flavors and textures we encounter in our meals.

What sets Science and Cooking apart is its engaging and accessible style. With stunning full-color illustrations and concise, easy-to-follow recipes, readers are invited to participate in hands-on experiments and gain a deeper understanding of the scientific principles at work. Additionally, engaging introductions from renowned chefs Ferran Adria and Jose Andrés provide a glimpse into the world of professional cooking, inspiring readers to apply their newfound knowledge in their own kitchens.

By demystifying the science behind cooking, Science and Cooking empowers readers to become more confident and creative in the kitchen. Whether you're a seasoned chef or a novice cook, this book offers valuable insights and techniques that will enhance your culinary endeavors and broaden your understanding of the world around you. So, grab your apron, gather your ingredients, and prepare to embark on a culinary journey that transcends the boundaries of taste and science.

Weight: 836g
Dimension: 185 x 241 x 26 (mm)
ISBN-13: 9780393634921