Michael Brenner

David Weitz

Pia Sörensen

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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.

Physics Meets Food, from Homemade to Haute Cuisine

Science and Cooking

The QB-RB mesh is one of the most universal, and under coached, skills in modern football. From Flexbone/Wing-T based option attacks to Spread Zone Read concepts the mesh is the one skill that must be mastered to have an effective offense. The mesh is the one skill with the highest return on investment for coaching time. If done successfully a well read and executed mesh can cancel out up to three players. A poorly read mesh will result in a loss of yards in a best case scenario, and a turnover in a worst case scenario. Coaching the Quarterback Mesh gives coaches a system to teach this skill by breaking it down into five steps. These steps are then broken down further where the specific coaching points for each step are detailed. Lastly the book takes the system and applies it to the main plays that have a QB-RB mesh. This includes; Midline, Inside Veer, Outside Veer, Inside Zone, Outside Zone and Inverted Power. Take the next step in coaching your Quarterbacks and created a high powered offense with Coaching the Quarterback Mesh.

A Complete System for Teaching the Quarterback to Run Any Option Play

Coaching the Quarterback Mesh

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, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

David Weitz

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