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Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
✍️ Brenner, Michael
$49.99
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📝 Description: Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine
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 Sorensen, 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.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.6
Based on 1 reviews
E
Eatbook Family editorial team
This audiobook edition targets the intellectually curious cook rather than the casual recipe follower. It suits those who enjoy analytical frameworks and scientific explanations for everyday phenomena like kneading bread or searing steak. However, it does not suit readers seeking quick, visual step-by-step guides or purely traditional cultural narratives without scientific context. The dense theoretical underpinning may overwhelm those looking for simple comfort food inspiration. Listeners must be prepared for a lecture-style format that prioritizes educational depth over culinary storytelling, making it less appealing to those who prefer aesthetic presentation over empirical analysis.
