Chemistry For Cooks

A fun approach to teaching science that uses cooking to demonstrate the principles of chemistry. Chemistry For Cooks is an accessible guide for those with some basic knowledge of chemistry and biology, as well as for culinary students and home cooks who would like to deepen their understanding of the chemistry of cooking. Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods

Paperback, 304 pages.
Measures 15.2 x 23.0 x 1.9 cm.