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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 (Loan 1 times)

Material type
단행본
Personal Author
Brenner, M. P. (Michael P.), author. Sörensen, Pia M., author. Weitz, David A., author.
Title Statement
Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
판사항
First edition.
Publication, Distribution, etc
New York, NY :   W.W. Norton & Company,   2020.  
Physical Medium
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"--
General Note
Includes index.  
Subject Added Entry-Topical Term
Cooking --Technique. Food --Analysis. Cooking. Chemistry. Physics.
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001 000046099986
005 20211206090914
008 211203s2020 nyua 001 0 eng
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

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.5 B838s Accession No. 121258496 Availability Available Due Date Make a Reservation Service B M

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