{"id":54976,"date":"2023-03-18T23:00:05","date_gmt":"2023-03-18T23:00:05","guid":{"rendered":"https:\/\/mailinvest.blog\/index.php\/2023\/03\/18\/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine\/"},"modified":"2023-03-18T23:01:06","modified_gmt":"2023-03-18T23:01:06","slug":"science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine","status":"publish","type":"post","link":"https:\/\/mailinvest.blog\/index.php\/2023\/03\/18\/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine\/","title":{"rendered":"Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine"},"content":{"rendered":"


\nWorth: $16.05<\/span>
(as of Mar 18, 2023 23:00:24 UTC – Particulars<\/span>)<\/small><\/i><\/p>\n

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Based mostly on the favored Harvard College and edX course, Science and Cooking explores the scientific foundation of why recipes work.<\/p>\n

The spectacular culinary creations of recent delicacies are the stuff of numerous articles and social media feeds. However to a scientist they’re additionally excellent pedagogical explorations into the essential scientific ideas of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia S\u00f6rensen, and David Weitz convey the classroom to your kitchen to show the physics and chemistry underlying each recipe.<\/p>\n

Why can we knead bread? What determines the temperature at which we prepare dinner a steak, or the period of time our chocolate chip cookies spend within the oven? Science and Cooking solutions these questions and extra by hands-on experiments and recipes from famend cooks reminiscent of Christina Tosi, Joanne Chang, and Wylie Dufresne, all fantastically illustrated in full shade. With partaking introductions from revolutionary cooks and collaborators Ferran Adria and Jos\u00e9 Andr\u00e9s, Science and Cooking will change the way in which you strategy each topics\u2015in your kitchen and past.<\/p>\n

85 shade illustrations <\/p>\n