Started: 8/22/2022
Finished: 8/24/2022
Year: 2020
Pages: 274
Genre: Science, Cooking
Grade: B
Reason for reading: Goodreads.com giveaway
Type: Hardcover
Blurb (from Amazon): "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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects―in your kitchen and beyond."
Opinion: Took me back to my high school chemistry classes. If you ever wondered how/why something cooks, you should check this out. I thought that it was textbooky but not in the boring way like it was back in high school
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