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Science and Cooking

Physics Meets Food, From Homemade to Haute Cuisine

by Michael Brenner, Pia Sörensen, David Weitz ...

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 ... Read more

$23.99 USD

Also available as: Audiobook

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
... Read more

Also available as: Audiobook
Audiobook

Science and Cooking

Physics Meets Food, From Homemade to Haute Cuisine

by Michael Brenner, Pia Sörensen, David Weitz ...

Narrated by Donna Postel ...

Unabridged

9 hours 12 min

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 ... Read more

$19.99 USD

Also available as: eBook

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
... Read more

Also available as: eBook

On Food and Cooking

The Science and Lore of the Kitchen

by Harold McGee ...

An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth ... Read more

$19.99 USD

An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth
... Read more
What Einstein Told His Cook: Kitchen Science Explained

Kitchen Science Explained

by Robert L. Wolke ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist ... Read more

$12.39 USD

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist
... Read more
Peter Reinhart's Whole Grain Breads

New Techniques, Extraordinary Flavor [A Baking Book]

by Peter Reinhart ...

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So ... Read more

Was $9.99 USD Now $7.99 USD

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So
... Read more
Molecular Gastronomy

Exploring the Science of Flavor

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking ... Read more

$12.99 USD or Free with Kobo Plus

"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking
... Read more
I'm Just Here for the Food

Version 2.0

by Alton Brown ...

The creator and host of Food Network's Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!First published in 2002, Alton Brown's I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the ... Read more

$23.09 USD or Free with Kobo Plus

The creator and host of Food Network's Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!First published in 2002, Alton Brown's I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the
... Read more
How Baking Works

Exploring the Fundamentals of Baking Science

by Paula I. Figoni ...

Understanding and applying food science to the bakeshop—now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of ... Read more

$32.99 USD

Understanding and applying food science to the bakeshop—now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of
... Read more
Kitchen Mysteries

Revealing the Science of Cooking

by Hervé This ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... Read more

$12.99 USD or Free with Kobo Plus

"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables
... Read more
The Budwig Cancer & Coronary Heart Disease Prevention Diet

by Dr. Johanna Budwig ...

Dr. Johanna Budwig's fi rst work, The Oil-Protein Diet Cookbook has become a staple and integral part of complementary and alternative medicine (CAM) practice worldwide. Now for the fi rst time, it has been updated and expanded with new research and original writings from Dr. Budwig. Dr. Budwigs famous recipes with her powerful health-promoting ingredients have been successfully employed at ... Read more

$12.29 USD

Dr. Johanna Budwig's fi rst work, The Oil-Protein Diet Cookbook has become a staple and integral part of complementary and alternative medicine (CAM) practice worldwide. Now for the fi rst time, it has been updated and expanded with new research and original writings from Dr. Budwig. Dr. Budwigs famous recipes with her powerful health-promoting ingredients have been successfully employed at
... Read more
Kitchen Smarts

Questions and Answers to Boost Your Cooking IQ

Edited by Cook's Illustrated ...

The experts at Cook’s Illustrated magazine offer hundreds of definitive, researched, and kitchen-tested answers in this Q&A-style guide for home cooks looking to improve their kitchen prowessDoes searing meat really seal in juices? Does it matter what kind of salt you use? What's the best way to measure a sticky ingredient like honey? Why does whiskey taste better when you add water? How do you ... Read more

$9.99 USD

The experts at Cook’s Illustrated magazine offer hundreds of definitive, researched, and kitchen-tested answers in this Q&A-style guide for home cooks looking to improve their kitchen prowessDoes searing meat really seal in juices? Does it matter what kind of salt you use? What's the best way to measure a sticky ingredient like honey? Why does whiskey taste better when you add water? How do you
... Read more
Ideas in Food

Great Recipes and Why They Work: A Cookbook

by Aki Kamozawa, Alexander H. Talbot ...

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you ... Read more

$11.99 USD

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you
... Read more

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On Food and Cooking

What Einstein Told His Cook: Kitchen Science Explained

Peter Reinhart's Whole Grain Breads

Molecular Gastronomy

I'm Just Here for the Food

How Baking Works

Kitchen Mysteries

The Budwig Cancer & Coronary Heart Disease Prevention Diet

Kitchen Smarts

Ideas in Food

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