Born from the inspiration of Ferran Adrià, Harvard’s Science and Cooking course is taught by three professors: Michael Brenner, professor of applied mathematics and physics; Pia Sörensen, professor of chemical engineering and applied materials; and David Weitz, professor of physica and applied physics. With contributions from leading chefs such as Christina Tosi, Joanne Chang, Jordi Roca, Virgilio Martinez, and Wylie Dufresne, the authors address topics as varied as what makes a recipe; charge, pH, and enzymes; and microbes.
Illustrated throughout with sample recipes, tables, charts, and photographs, Science and Cooking is written for what we would call motivated non-scientists: those whose curiosity is greater than their formal education in science but who want a practical understanding of how ingredients behave and why. The book brings readers quickly and comfortably up to speed with terminology such as phase transitions and polymer networks before showing just how important each of these is to understanding how cooking works.
A strong, serious introductory work.
Hardcover. Color photographs throughout.