Pia Sörensen

"Povaram vo vsem mire izvestna istina: kulinarija - eto nauka, a nauka - eto kulinarija. Na protjazhenii istorii mnozhestvo udivitelnykh otkrytij bylo sdelano uchenymi, rabotavshimi s produktami, i povarami, ispolzovavshimi nauchnyj podkhod. Nikolja Apper, frantsuzskij konditer i khimik, v nachale XIX veka stal izobretatelem protsessa konservatsii, novogo sposoba bezopasnogo khranenija produktov. Tekhnologija pasterizatsii, predlozhennaja mikrobiologom Lui Pasterom, proizvela revoljutsiju v pischevoj promyshlennosti - i, verojatno, spasla za vremja svoego suschestvovanija milliony zhiznej. V etoj knige my rassmatrivaem edu kak nauku, no eda - eto takzhe istorija, kultura, diplomatija, natsionalnaja bezopasnost i esche ochen i ochen mnogoe. Obschestvo stanet silnee, esli my budem luchshe ponimat, otkuda beretsja eda i naskolko silno eto vlijaet na okruzhajuschij mir. Vot pochemu eta kniga - i garvardskij kurs, na kotorom ona osnovana, - javljaetsja stol znachimym resursom. Interesnaja dlja vsekh, a ne tolko dlja izuchajuschikh tochnye nauki, ona pomozhet chitateljam ustanovit svjazi i sozdat sistemnuju kartinu uvlekatelnogo mira edy". Khose Andres, amerikanskij shef-povar. Obladatel nagrad "Shef 2009 goda", "Vydajuschijsja shef" po versii James Beard Foundation i premii "Chelovek goda 2009" po versii zhurnala GQ. Perevodchik: Cherezova Ekaterina

The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram 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. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adrià and Jose Andrés, Science and Cooking will change the way readers approach both subjects—in their kitchens and beyond.