Joanne Chang: The Science Of Sugar

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.

The recording of these lectures was supported by the Harvard MRSEC program of the National Science Foundation under award DMR-1420570 MRSEC

Written by The Chef Circle

Classic French Cuisine With Michel Roux Jnr.

Homemade Demi-Glace