
Science and Cooking
Physics Meets Food, from Homemade to Haute Cuisine
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Narrado por:
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Donna Postel
Acerca de esta escucha
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 BooksLos oyentes también disfrutaron...
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Richard Dawkins' brilliant reformulation of the theory of natural selection has the rare distinction of having provoked as much excitement and interest outside the scientific community as within it. His theories have helped change the whole nature of the study of social biology, and have forced thousands to rethink their beliefs about life.
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Better than print!
- De J. D. May en 07-31-12
De: Richard Dawkins
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Brain Energy
- A Revolutionary Breakthrough in Understanding Mental Health—and Improving Treatment for Anxiety, Depression, OCD, PTSD, and More
- De: Christopher M. Palmer MD
- Narrado por: Christopher M. Palmer MD
- Duración: 12 h y 18 m
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We are in the midst of a global mental health crisis, and mental illnesses are on the rise. But what causes mental illness? And why are mental health problems so hard to treat? Drawing on decades of research, Harvard psychiatrist Dr. Chris Palmer outlines a revolutionary new understanding that for the first time unites our existing knowledge about mental illness within a single framework: mental disorders are metabolic disorders of the brain. Brain Energy will transform the field of mental health, and the lives of countless people around the world.
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Arguing brain health theory to medical profession
- De Maya H Saric en 03-10-23
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Chemistry and Our Universe
- How It All Works
- De: Ron B. Davis, The Great Courses
- Narrado por: Ron B. Davis
- Duración: 30 h y 6 m
- Grabación Original
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Chemistry and Our Universe: How It All Works is your in-depth introduction to this vital field, taught through 60 engaging half-hour lectures that are suitable for any background or none at all. Covering a year’s worth of introductory general chemistry at the college level, plus intriguing topics that are rarely discussed in the classroom, this amazingly comprehensive course requires nothing more advanced than high-school math. Your guide is Professor Ron B. Davis, Jr., a research chemist and award-winning teacher at Georgetown University.
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Great Professor, Hard to Follow.
- De Jen en 05-14-19
De: Ron B. Davis, y otros
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Letters from an Astrophysicist
- De: Neil deGrasse Tyson
- Narrado por: Neil deGrasse Tyson, Vikas Adam, Piper Goodeve, y otros
- Duración: 5 h y 35 m
- Versión completa
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Astrophysicist Neil deGrasse Tyson has attracted one of the world’s largest online followings with his fascinating, widely accessible insights into science and our universe. Now, Tyson invites us to go behind the scenes of his public fame by unveiling his candid correspondence with people across the globe who have sought him out in search of answers. In this hand-picked collection of 100 letters, Tyson draws upon cosmic perspectives to address a vast array of questions about science, faith, philosophy, life, and of course, Pluto.
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Dear Neil...
- De Tina G. en 10-14-19
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My Big TOE: Discovery
- Book Two of a Trilogy Unifying Philosophy, Physics, and Metaphysics
- De: Thomas Campbell
- Narrado por: Thomas Campbell
- Duración: 15 h y 25 m
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Section 3 develops the interface and interaction between we the people and our digital consciousness reality. It derives and explains the characteristics, origins, dynamics, and function of ego, love, and free will. It derives our larger purpose. Finally, Section 3 develops the psi uncertainty principle as it explains and interrelates psi phenomena, free will, love, consciousness evolution, reality, human purpose, entropy and physics.
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A guidebook to a bigger reality & realization
- De Diana en 11-27-13
De: Thomas Campbell
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Inspired
- How to Create Tech Products Customers Love, Second Edition
- De: Marty Cagan
- Narrado por: Marty Cagan
- Duración: 7 h y 45 m
- Versión completa
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How do today's most successful tech companies - Amazon, Google, Facebook, Netflix, Tesla - design, develop, and deploy the products that have earned the love of literally billions of people around the world? Perhaps surprisingly, they do it very differently from the vast majority of tech companies. In Inspired, technology product management thought leader Marty Cagan provides listeners with a master class in how to structure and staff a vibrant and successful product organization and how to discover and deliver technology products that your customers will love.
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Great book, terrible audio wanted to ask a refund
- De Srikanth Ramanujam en 11-15-18
De: Marty Cagan
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Welcome to the Universe
- An Astrophysical Tour
- De: Michael A. Strauss, J. Richard Gott, Neil deGrasse Tyson
- Narrado por: Michael Butler Murray
- Duración: 17 h y 53 m
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Welcome to the Universe is a personal guided tour of the cosmos by three of today's leading astrophysicists. Inspired by the enormously popular introductory astronomy course that Neil deGrasse Tyson, Michael A. Strauss, and J. Richard Gott taught together at Princeton, this book covers it all - from planets, stars, and galaxies to black holes, wormholes, and time travel.
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All About What We Know About the Universe - ALL
- De J.B. en 02-17-17
De: Michael A. Strauss, y otros
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The Structure of Scientific Revolutions
- De: Thomas S. Kuhn
- Narrado por: Dennis Holland
- Duración: 10 h y 14 m
- Versión completa
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General
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Historia
A good book may have the power to change the way we see the world, but a great book actually becomes part of our daily consciousness, pervading our thinking to the point that we take it for granted, and we forget how provocative and challenging its ideas once were - and still are. The Structure of Scientific Revolutions is that kind of book.
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The problem is not with the book
- De Marcus en 08-09-09
De: Thomas S. Kuhn
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A Crack in Creation
- Gene Editing and the Unthinkable Power to Control Evolution
- De: Jennifer A. Doudna, Samuel H. Sternberg
- Narrado por: Erin Bennett
- Duración: 9 h y 22 m
- Versión completa
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Historia
Not since the atomic bomb has a technology so alarmed its inventors that they warned the world about its use. Not, that is, until the spring of 2015, when biologist Jennifer Doudna called for a worldwide moratorium on the use of the new gene-editing tool CRISPR - a revolutionary new technology that she helped create - to make heritable changes in human embryos.
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In to the abyss we ascend, a scary future
- De Philomath en 06-17-17
De: Jennifer A. Doudna, y otros
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The Quantum Universe
- (And Why Anything That Can Happen, Does)
- De: Brian Cox, Jeff Forshaw
- Narrado por: Samuel West
- Duración: 8 h y 28 m
- Versión completa
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In The Quantum Universe, Brian Cox and Jeff Forshaw approach the world of quantum mechanics in the same way they did in Why Does E=mc2? and make fundamental scientific principles accessible - and fascinating - to everyone.The subatomic realm has a reputation for weirdness, spawning any number of profound misunderstandings, journeys into Eastern mysticism, and woolly pronouncements on the interconnectedness of all things. Cox and Forshaw's contention? There is no need for quantum mechanics to be viewed this way.
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Not suitable as an audio book
- De SPN en 03-29-22
De: Brian Cox, y otros
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Ten Drugs
- How Plants, Powders, and Pills Have Shaped the History of Medicine
- De: Thomas Hager
- Narrado por: Angelo Di Loreto
- Duración: 8 h y 39 m
- Versión completa
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Beginning with opium, the “joy plant,” which has been used for 10,000 years, Thomas Hager tells a captivating story of medicine. His subjects include the largely forgotten female pioneer who introduced smallpox inoculation to Britain, the infamous knockout drops, the first antibiotic, which saved countless lives, the first antipsychotic, which helped empty public mental hospitals, Viagra, statins, and the new frontier of monoclonal antibodies. This is a deep, wide-ranging, and wildly entertaining book.
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Engrossing to physicians & lay persons alike
- De C. White en 03-08-19
De: Thomas Hager
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On Spice
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Off Menu
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
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Culinary Reactions
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
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The Flavor Equation
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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What Einstein Didn't Know
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
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KitchenWise
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Yummy!
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Off Menu
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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Culinary Reactions
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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The Flavor Equation
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Good Info on Food Science and Indian Recipes
- De A. Yoshida en 05-11-23
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- Duración: 8 h y 23 m
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
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KitchenWise
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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The Food Lab
- Better Home Cooking Through Science
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- De: Lizzie Collingham
- Narrado por: Jennifer M. Dixon
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In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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Overall really interesting and informative
- De Amazon Customer en 01-01-21
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An Edible History of Humanity
- De: Tom Standage
- Narrado por: George K. Wilson
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Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
De: Tom Standage
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The Domestic Revolution
- How the Introduction of Coal into Victorian Homes Changed Everything
- De: Ruth Goodman
- Narrado por: Jennifer M. Dixon
- Duración: 11 h y 17 m
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No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.
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Zombie Apocalypse
- De PeachPecan en 12-25-20
De: Ruth Goodman
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From Scratch
- 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 21 m
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From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.
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The cooking continuum
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The Main Dish
- De: Michael Ruhlman
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Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.
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Awesome!
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269 Cooking & Kitchen Tips, Tricks & Techniques
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- Narrado por: Nathan Cox
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Historia
It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
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poorly done
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- De: Kathleen Flinn
- Narrado por: Marguerite Gavin
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- De J. Locke en 03-07-13
De: Kathleen Flinn
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Real Food, Fake Food
- Why You Don't Know What You're Eating and What You Can Do About It
- De: Larry Olmsted
- Narrado por: Jonathan Yen
- Duración: 12 h y 5 m
- Versión completa
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Historia
You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
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Disappointed in how few foods were covered.
- De Perry Gallagher en 01-13-17
De: Larry Olmsted
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- De: Grant Achatz, Nick Kokonas
- Narrado por: Johnny Heller
- Duración: 12 h y 51 m
- Versión completa
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- De Exec. Chef 'Special K' en 03-18-14
De: Grant Achatz, y otros
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Masala Lab
- The Science of Indian Cooking
- De: Krish Ashok
- Narrado por: Ashish Bhandari
- Duración: 7 h y 51 m
- Versión completa
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Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
- De Sharon S. Dorondo en 12-21-22
De: Krish Ashok
Lo que los oyentes dicen sobre Science and Cooking
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Jasmin F.
- 12-04-24
Education meets fun
I loved this book. Thought provoking and educational. My science education background enjoyed the connection to cooking
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- cyrus graham
- 08-15-21
Excellent Narration
the narrator is amazing her voice fits the topic, and the tone of her voice is perfectly balanced.
Thank You
August 15th, 2021
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- Chris L.
- 07-17-21
A good book - with some winning points
This is a publication that accompanies the Harvard EdX Online MOOC Food Science course. In order to get the most out of this course, you should have the book handy and/or have taken the online course (which is free, by the way!). It is produced by the core food science team: Michael Brenner, Pia Sörensen, and David Weitz, each quite well known in the field in themselves, yet, as if that wasn't enough weight, they are supported by Ferran Adrià, José Andrés, Harold McGee and other huge names in modernist cuisine.
Unlike the 'Modernist Cuisine' series by Nathan Myhrvold, which takes a comprehensive guide to cooking on a very specific level, explained with science, and McGee's On Food and Cooking, which comprehensively explains how food exists using a scientific approach (neither of which are currently on Audible), this course and book teaches the general scientific principles of cooking. In that sense, it may diverge to explain the science quite heavily, at times leaving the food principles behind in some areas, while, strangely, taking an over-simplified tone in other areas, assuming the reader has zero understanding of any food science principles. I also don't love the over-informal tone and phrasing. In that sense, I don't feel that it is always well targeted in terms of readership. Or maybe it is and I'm just not the main target reader.
Nevertheless, the book covers a reasonable scope and attempts to introduce most of the concepts through recipes, which is interesting and fun at times, although many of them are impossible to do at home (but still interesting to learn about) and yet another reason why you really need the book while you're listening (although not completely necessary - as all the figures mentioned and recipes are described). It begins to get very interesting from Chapter 4 on diffusion and builds well on all ideas throughout the book. You may be wondering why something is being introduced, but it is later utilized to explain other concepts.
Although this is far from as comprehensive as Myhrvold's and McGee's books, it still does well to introduce a lot of information in a short space. Let us not forget that this is a publication by the world's leading experts from Harvard University and beyond, so it is content that can be relied upon and trusted; and, it's framed in a way that is as easy to understand as possible, which then allows you to apply the principles to your own cooking. It's certainly worthy of your time and effort - as there are simply no other audiobooks on Audible, next to Thís' "Molecular Gastronomy" and Myhrvold's "Modernist At Home," that provides as much detail of what goes on, on the molecular level, in your food, at the current time, from a general principle perspective.
The reader/performer does an overall decent job. She reads the math and science components well, and also does well with the French, which makes a pleasant change, although she makes a few errors in pronunciation for the food items, some of which can be a little annoying (such as "pray-LEEN" instead of "PRAH-leen" for praline and "AGar-AGar" instead of "agAR-agAR"). However, she has an overall relaxing and pleasant voice that adds a certain softness and warmth to the occasionally cold scientific text, while maintaining the embedded lightness and humour the authors attempt to convey. I found it best when played at 1.3x speed - as I felt her reading speed was a little too slow to follow at times.
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- Anonymous User
- 06-26-24
Really need the book
Combining the science with the culinary arts was very interesting . It was quite a study of how the two disciplines intersect. Many references to the book help bring the narrative to life using recipes and graphs. Not having the ability to reference these materials diminished the presentation
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- constantin
- 05-30-21
No PDF or any receipts included
No recopies in a book says : in pictures or follows. Absolute disasters as something to take as a real life experience.
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esto le resultó útil a 4 personas