Cooks & Books: The Science of Cooking

Tasty, with a Side of Science!

The Cary Memorial Library Foundation cordially invites the entire Lexington community to its annual benefit for Cary Library. Dovetailing with the Library's theme, Year of Discovery: Science, Technology & You, this year's program is Cooks & Books: The Science of Cooking.

Purchase your tickets today! http://carylibrary.org/cooksandbooks

The event takes place April 12, 2014, 5:30 p.m. to 8:00 p.m. at Cary Memorial Library, 1874 Mass Ave, Lexington. Adult tickets: $25, student tickets $10.

The evening's keynote speaker is Michael Brenner, Professor of Applied Math and Applied Engineering at Harvard, whose popular lecture series Science and Cooking explains such things as how the same scientific principle is at the heart of cooking molten chocolate cake and ceviche. Ask him about spherification, a creation of innovative chefs Albert and Ferran Adria. (Google it! It's cool!)

Additional presenters, stationed bazaar-style throughout the Library, will share their expertise, some with hands-on experiments:

• Emulsification and Vinaigrettes with Kids Cooking Green
• Farm to Table Cooking by Wilson Farm
• Egg Drop with Nate Ball, MIT Engineer and author of Alien in My Pocket Series
• Kid-Friendly Ideas from No Whine with Dinner and The Moms' Guide to Meal Makeovers author Liz Weiss
• Worms and Composting with Meighan Matthews of Growing for Good
• Beer-making with Dan Kramer of Element Brewing Company
• Wines and Wine Making with Joel Berman of Berman's Liquors
• Ice Cream Making and Scaling Recipes with Joe Rancatore
• Kimchi: Understanding Fermentation

Expect light snacks, refreshments, beer and wine, and a cake to celelbrate the 10th Anniversary of the "New" Building. And check out the mini-silent auction for a chance to win an artisan cheeseboard from the crafters who custom-build the Library's furniture, a behind-the-scenes tour of the Cooks Illustrated Test Kitchen, and a few other items specific to the Library and our cooking theme.