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Science and cooking : physics meets food, from homemade to haute cuisine / First edition

Science and cooking : physics meets food, from homemade to haute cuisine / First edition (1회 대출)

자료유형
단행본
개인저자
Brenner, M. P. (Michael P.), author. Sörensen, Pia M., author. Weitz, David A., author.
서명 / 저자사항
Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
판사항
First edition.
발행사항
New York, NY :   W.W. Norton & Company,   2020.  
형태사항
xvii, 299 p. : col. ill. ; 25 cm.
ISBN
9780393634921 (hardcover) 9780393634938 (epub)
요약
"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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond"--
일반주기
Includes index.  
일반주제명
Cooking --Technique. Food --Analysis. Cooking. Chemistry. Physics.
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010 ▼a 2020034740
020 ▼a 9780393634921 (hardcover)
020 ▼a 9780393634938 (epub)
035 ▼a (KERIS)REF000019369372
040 ▼a DLC ▼b eng ▼e rda ▼c DLC ▼d 211009
042 ▼a pcc
050 0 0 ▼a TX651 ▼b .B69 2020
082 0 0 ▼a 641.5 ▼2 23
084 ▼a 641.5 ▼2 DDCK
090 ▼a 641.5 ▼b B838s
100 1 ▼a Brenner, M. P. ▼q (Michael P.), ▼e author.
245 1 0 ▼a Science and cooking : ▼b physics meets food, from homemade to haute cuisine / ▼c Michael Brenner, Pia Sörensen, and David Weitz.
250 ▼a First edition.
260 ▼a New York, NY : ▼b W.W. Norton & Company, ▼c 2020.
264 1 ▼a New York, NY : ▼b W.W. Norton & Company, ▼c [2020]
300 ▼a xvii, 299 p. : ▼b col. ill. ; ▼c 25 cm.
336 ▼a text ▼b txt ▼2 rdacontent
337 ▼a unmediated ▼b n ▼2 rdamedia
338 ▼a volume ▼b nc ▼2 rdacarrier
500 ▼a Includes index.
520 ▼a "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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects-in your kitchen and beyond"-- ▼c Provided by publisher.
650 0 ▼a Cooking ▼x Technique.
650 0 ▼a Food ▼x Analysis.
650 0 ▼a Cooking.
650 0 ▼a Chemistry.
650 0 ▼a Physics.
700 1 ▼a Sörensen, Pia M., ▼e author.
700 1 ▼a Weitz, David A., ▼e author.
945 ▼a KLPA

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 641.5 B838s 등록번호 121258496 도서상태 대출가능 반납예정일 예약 서비스 B M

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