Science and Cooking
- Author Michael Brenner, David Weitz, Pia Sörensen
- Narrator Donna Postel
- Publisher Highbridge Company
- Run Time 9 hours and 12 minutes
- Format Audio
- Genre Cookery / food and drink, Food and beverage technology, Food chemistry, General cookery and recipes, Physics, Science: general issues, Technology: general issues.
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What to expect
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.
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