Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Pia M. Sörensen, Michael P. Brenner, David A. Weitz

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

Pia M. Sörensen, Michael P. Brenner, David A. Weitz

320 pages • first pub 2020 (editions)

nonfiction science informative medium-paced
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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 Cook...

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