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

Author: M P Brenner; Pia M Sörensen; David A Weitz
Publisher: New York, NY : W. W. Norton & Company, [2020]
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"Based on the popular Harvard University and TEDx 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,  Read more...
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Genre/Form: Cookbooks
Recipes
Instructional and educational works
Document Type: Book
All Authors / Contributors: M P Brenner; Pia M Sörensen; David A Weitz
ISBN: 9780393634921 0393634922 9780393634938 0393634930
OCLC Number: 1137818815
Notes: Includes index.
Description: xvii, 299 pages : color illustrations ; 25 cm
Contents: What makes a recipe? --
Heat --
Charge, pH, and enzymes --
Diffusion --
Texture, viscosity, and elasticity --
Emulsions and foams --
Microbes.
Responsibility: Michael Brenner, Pia Sörensen, and David Weitz.

Abstract:

Based on the popular Harvard University and EdX class, Science and Cooking explores the scientific basis of why recipes work.  Read more...

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