{"product_id":"science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine-9780393634921","title":"Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine","description":"\u003cp\u003eThe 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 \u003cem\u003eScience and Cooking\u003c\/em\u003e, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.\u003c\/p\u003e\u003cp\u003eWhy 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? \u003cem\u003eScience and Cooking\u003c\/em\u003e answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, \u003cem\u003eScience and Cooking\u003c\/em\u003e will change the way you approach both subjects--in your kitchen and beyond.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eBrenner, Michael:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eMichael Brenner\u003c\/strong\u003e is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.\u003cb\u003e\u003ci\u003eSörensen, Pia:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003ePia Sörensen\u003c\/strong\u003e is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.\u003cb\u003e\u003ci\u003eWeitz, David:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eDavid Weitz\u003c\/strong\u003e is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":50705015734546,"sku":"9780393634921","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_59a05e24-0067-4709-92c5-ca329b00990a.jpg?v=1734485785","url":"https:\/\/surprise-castle.myshopify.com\/products\/science-and-cooking-physics-meets-food-from-homemade-to-haute-cuisine-9780393634921","provider":"Surprise Castle","version":"1.0","type":"link"}