Science and Cooking comfort food whether through the trompe l’oeil

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

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

black forest gateau to apple pie

and bakery rolled into one—are among London’s most popular culinary destinations

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

Science and Cooking comfort food whether through the trompe l’oeilBased 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