Science and Cooking comfort food each recipe will be authentic

each recipe will be authentic in taste but with a delicious

Summer: A Cookbook celebrates not just eating but also the whole of warm-weather living

amaranth crackers with smoked white bean paste

aid their digestion and incorporate more vitamins into every meal

Drawing on dozens of leading chefs’ combined experience in top restaurants across the country

Science and Cooking comfort food each recipe will be authenticBased 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 Srensen, and David Weitz bring the