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

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.

This book title, Science and Cooking (Physics Meets Food, From Homemade to Haute Cuisine), ISBN: 9780393634921, by Michael Brenner, Pia Sörensen, David Weitz, published by W. W. Norton & Company (October 20, 2020) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

Unlike Amazon and other retailers who may also offer Science and Cooking (Physics Meets Food, From Homemade to Haute Cuisine) books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy.

Prefer to work with a human being when you order Science and Cooking (Physics Meets Food, From Homemade to Haute Cuisine) books in bulk? Our Book Specialists are standing by Monday-Friday 8-5 PST, ready to help!