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Science and Cooking

Physics Meets Food, from Homemade to Haute Cuisine

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Science and Cooking

By: Michael Brenner, Pia Sörensen, David Weitz
Narrated by: Donna Postel
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About this listen

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.

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 Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

Why 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? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne.

©2020 Michael Brenner, Pia Sörensen, and David Weitz (P)2021 HighBridge, a division of Recorded Books Agricultural & Food Sciences Cooking Engineering Food & Wine Food Science Science
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There isn't much science in this book. It is mostly just recipes. There is no pdf containing recipes, so even if you were inspired to cook one, you would have to take written notes.

Mostly spoken recipes

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Unlike the excellent pop-sci books eg What Einstein Kept Under his Hat, this has no science or explanations in it.
I’m baffled why anyone would produce this as an audio book.

This is nothing but someone reading out recipes!

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