Book details

312 Pages
Publication date: August 2017
Imprint: ecoWing
Werner Gruber

The Pleasure Formula

Culinary Physics

Werner Gruber shows what passionate cooks and consumers really need to know about physics and why indulgence and natural sciences definitely belong together. With extensive expert knowledge and humor, he explains great chefs’ small chemical and physical tricks and in doing so does away with a few popular misconceptions regarding the kitchen.

How do you accomplish the juiciest grilled chicken in the world? What makes a dumpling especially fluffy? How do you solve the »Viennese Raisin Guglhupf Problem«? What constitutes the perfect Christmas goose? Why do some ingredients cool off quicker than others in the same dish? And what’s a guaranteed way to win at every buffet?

Werner Gruber explores these and many other questions from a completely different angle in his bestseller, which is now available in a completely reviewed and revised edition.


Werner Gruber

Werner Gruber, born in 1970, is an Austrian physicist, author of popular scientific literature, and cabaret artist. Educator, astronomer, director of the Planetarium and the observatories in Vienna, winner of the German Cabaret Prize, founder of the Science Busters. On familiar terms with both the audience and the stars, busy lecturer with great stage presence. Coquets with being overweight and talks openly about cardiac arrest, pacemakers, gastric bypass surgery. Inventor of the modern pork roast.