Science and Cooking comfort food each recipe will be authentic

each recipe will be authentic in taste but with a delicious

whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries

The Pacific Northwest Seafood Cookbook is a must-have guide to cooking

black forest gateau to apple pie

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