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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
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Resumen del Editor
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.
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Does not work as an audio book
- De Anonymous User en 04-22-22
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What Einstein Didn't Know
- Scientific Answers to Everyday Questions
- De: Robert L. Wolke
- Narrado por: Sean Runnette
- 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
- De Joseph en 10-01-12
De: Robert L. Wolke
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Flavor
- The Science of Our Most Neglected Sense
- De: Bob Holmes
- Narrado por: Jonathan Yen
- Duración: 10 h y 19 m
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T. Sutherlin en 11-15-18
De: Bob Holmes
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Masala Lab
- The Science of Indian Cooking
- De: Krish Ashok
- Narrado por: Ashish Bhandari
- Duración: 7 h y 51 m
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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
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American Cuisine
- And How It Got This Way
- De: Paul Freedman
- Narrado por: Paul Heitsch
- Duración: 14 h y 8 m
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For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
De: Paul Freedman
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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KitchenWise
- Essential Food Science for Home Cooks
- De: Shirley O. Corriher
- Narrado por: Janet Metzger
- Duración: 6 h y 18 m
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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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Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
- De: Susan Hollister
- Narrado por: Jodi Stapler
- Duración: 4 h y 37 m
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Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
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Enjoyed learning about herbs and spices
- De coffeem8zzz en 03-10-20
De: Susan Hollister
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
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Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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Whiskey Master Class
- The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and More
- De: Lew Bryson, Bill Lumsden - foreword
- Narrado por: Lew Bryson
- Duración: 7 h y 9 m
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Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).
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Great, easy to understand and entertaining information.
- De Amazon Customer en 08-14-24
De: Lew Bryson, y otros
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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- 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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esto le resultó útil a 6 personas
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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 3 personas