Science & Cooking: A Companion to the Harvard Course, by Michael P. Brenner, Pia M. Sörensen, David A. Weitz
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Science & Cooking: A Companion to the Harvard Course, by Michael P. Brenner, Pia M. Sörensen, David A. Weitz
Best PDF Ebook Online Science & Cooking: A Companion to the Harvard Course, by Michael P. Brenner, Pia M. Sörensen, David A. Weitz
This book is based on, and meant to serve as a companion to, the Harvard course "Science and Cooking: from Haute Cuisine to Soft Matter Science", which aims to teach physics and chemistry through examples of food and cooking. The course features world-renowned chefs explaining the remarkable creations from their kitchens paired with explanations of the underlying science in everyday cooking and haute cuisine. This book focuses on conveying the scientific information in the course, with the order and content of the chapters closely following how the concepts would ordinarily be explained in the class. It additionally contains graphics, sample calculations, and short videos illustrating key concepts. Topics include soft matter materials, such as emulsions and foams, illustrated by aioli and ice cream; diffusion and heat transfer, exemplified by the cooking of a steak and the culinary phenomenon spherification; as well as phase transitions, elasticity, viscosity, and the science underlying fermentation. It is our hope that this book is a helpful supplement to students taking the course, either on campus or online. It should also be a useful resource for other courses and initiatives aiming to teach physics and chemistry through food and cooking, as well as to any curious reader with an interest in how recipes work on a scientific level.
Science & Cooking: A Companion to the Harvard Course, by Michael P. Brenner, Pia M. Sörensen, David A. Weitz- Amazon Sales Rank: #390956 in eBooks
- Published on: 2015-06-13
- Released on: 2015-06-13
- Format: Kindle eBook
Where to Download Science & Cooking: A Companion to the Harvard Course, by Michael P. Brenner, Pia M. Sörensen, David A. Weitz
Most helpful customer reviews
2 of 2 people found the following review helpful. Not much science in "Science & Cooking" By Patrick1609 Not much to read if you aren't taking the course. Really don't understand the title since there is very little real science discussed in the book. Nothing more than very elementary discussions of the processes involved. Really more of a "Cooking science for non-science majors." Stick with Harold McGee. Much harder of a read but way more useful.
4 of 5 people found the following review helpful. If you're buying this to accompany the EdX class, ... By K. Vasquez If you're buying this to accompany the EdX class, please note that it's just the captions for the videos in the course. No new information that I could find.
1 of 1 people found the following review helpful. The book explains a lot about the science of cooking ... By luis funada The book explains a lot about the science of cooking, but a book being from Harvard and all, and having a major error on a simple calculation is quite embarassing. According to the book when calculating the calories of a Nestle Toll House chocolate chip cookie, they came up with this result:- (4g)x(4Cal/g)+(49g)x(4Cal/g)+(19g)x(9Cal/g)=378CalI am not saying that the formula is wrong, but the adding and multiplying is quite off, and this is a calculation that a first grader wouldnt miss.I just read to this part so far, but I had to comment on that.
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