Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine by Michael Brenner, David Weitz, Pia Sörensen

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

Michael Brenner, David Weitz, Pia Sörensen

320 pages • first pub 2020 (editions) user-added

nonfiction food and drink 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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