Science and Cooking by Michael P. Brenner, Pia M. Sörensen, David A. Weitz

Science and Cooking by Michael P. Brenner, Pia M. Sörensen, David A. Weitz ISBN-13: 9780393634921 Paperback: 320 pages Publisher: W. W. Norton Company Released: October 20th 2020

Source: review copy from the publisher.

Book Description from Goodreads:
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.


My Review:
Science and Cooking explores the science behind the way we cook and bake. The authors did a good job of explaining the science by using analogies that made clear the principles being explained. There were some simple examples that you could reasonably try at home, like the different temperatures at which the different parts of the egg solidify. However, the main recipes used to demonstrate a way to chemically change food (heat, pH, diffusion, fermenting, etc.) tended to use unusual ingredients or equipment that a home cook would not have. These recipes were created by chefs known for using an understanding of the science behind cooking to create unusual food experiences. These recipes demonstrated the principles being taught, but they weren't necessarily foods that you would want to serve people on a regular basis. Basically, don't buy this book expecting a bunch of practical recipes. However, I'd recommend this interesting book to people curious about molecular cuisine or those who want to know things like why common recipes use certain temperatures for certain lengths of time to create the perfect crust or a tasty steak.


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