Science and Cooking
Physics Meets Food, From Homemade to Haute Cuisine
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プレミアムプラン4か月 月額99円キャンペーン開催中
Science and Cooking
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Donna Postel
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.
©2020 Michael Brenner, Pia Sörensen, and David Weitz (P)2021 HighBridge, a division of Recorded Booksこちらもおすすめ
