Customers say
Customers find the book fascinating and full of information, particularly appreciating how it combines recipes with scientific explanations. The book is easy to read, with one customer noting it includes accessible explanations with pictures.
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A quick rundown of this product’s key features:
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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adrià and José Andrés, Science and Cooking will change the way you approach both subjects―in your kitchen and beyond.
85 color illustrations
Our Top Reviews
Reviewer: Bookie
Rating: 5.0 out of 5 stars
Title: Fascinating… but beware …
Review: To me this is a fascinating book full of information and I need to take it in small dosis. I’m not sure how appealing this book will be for so many people as it is pretty scientific (I akcknowledge that this is subjective) and definitely less reader-friendly than Harold McGee’s On Food and Cooking. On the other hand it addresses very interesting issues/aspects which are applied to recipes.
Reviewer: Susan Scallan
Rating: 5.0 out of 5 stars
Title: Great info
Review: I’m learning how to correct my recipes.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: understanding of how food is more than food
Review: I have cooking professionally for 15 years, I have always ask why and how flavour, texture occur, this is very good introduction to food science before Harold McGee’s book.
Reviewer: Just a guy and his family
Rating: 4.0 out of 5 stars
Title: Interesting Science, Disgusting Ingredients
Review: I heard Harvard had made a bunch of popular food science classes, so I got the book. It’s a very educational book: Now, I’ll never eat most of this stuff because I know how they make it — what’s that NY restaurant, WDsomething, with the food science meals, I thought it was just an application of heat, mixing, and ingenuity. These are terrible additives.
Reviewer: Adriana
Rating: 5.0 out of 5 stars
Title: Nice book!
Review: I knew I had to buy this book when I saw it. Is amazing, now I can use as a help planning my lessons
Reviewer: Ming C Infante
Rating: 5.0 out of 5 stars
Title: Science and Cooking made easy
Review: If you like to know the science behind food but can’t work up the courage to read Harold McGee, then this book is perfect for you. Clear and accessible explanations with pictures and recipes. You can do worse in any other science class.
Reviewer: TropicThunder
Rating: 5.0 out of 5 stars
Title: Cooking nerds need apply!
Review: A video brought this book to my attention. Being a nerd, I bought it. Great information and easy read, about 2 hours. Kept as reference book
Reviewer: M.L.
Rating: 5.0 out of 5 stars
Title: Must have!
Review: Incredible. A great reference and context. Excellent addition to your library especially if you dig the explanation of why things happen as you cook/bake.
Reviewer: Victor
Rating: 1.0 out of 5 stars
Title:
Review: El libro es bueno pero llego en muy mal estado.
Reviewer: Skye Ogden
Rating: 5.0 out of 5 stars
Title:
Review: This book is amazing. I didn’t expect for this to be so good. Definitely worth getting.
Reviewer: Noa Comesaña
Rating: 5.0 out of 5 stars
Title:
Review: Gastronomía desde el punto de vista molecular. Perfecto, tanto si lo acompañas del curso de Harvard, como si no.
Reviewer: Brenda J. Mcquade
Rating: 5.0 out of 5 stars
Title:
Review: He started reading it right away
Reviewer: Vairam Alagappan
Rating: 5.0 out of 5 stars
Title:
Review: Wonderful books!!
Price effective as of Apr 01, 2025 11:25:25 UTC
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