Shaken Not Stirred: Science Behind James Bond's Martini

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Shaken Not Stirred: Science Behind James Bond's Martini
Wonderfest - Braun Auditorium, Stanford University
Wonderfest presents McGee and Zare in spirited conversation about the joy of a scientific approach to cooking.

As a cookbook, Joy of Cooking has sold over 18 million copies. As a philosophy, it has enriched countless fine meals. Author Harold McGee and chemistry professor Richard Zare contend that science intensifies the joy of cooking. From boiling water to baking a soufflé, scientific insights can inform and enhance most every kitchen experience.

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