Hartings, Matthew
Chemistry in Your Kitchen
- ISBN 13:
- 9781782623137
- author:
- Hartings, Matthew
- format:
- Paperback
- publisher:
- Royal Society of Chemistry, The
- language:
- English
- Publication Year:
- 2018
- Pages:
- 329
- Dimensions:
- 5.90(w) x 8.90(h) x 0.80(d)
- Genre:
- Engineering & Technology Cookbooks Textbook
- Condition:
- New
- Availability:
- Item usually sent within 4 working days
Description
Discover the fascinating science behind cooking with Chemistry in Your Kitchen. This engaging book explores how and why we cook different dishes the way we do, introducing basic chemistry through everyday foods and meal preparations.
The book takes you on a journey through various aspects of cooking, from roasting coffee beans to scrambling eggs, and delves into the molecular chemistry, biology, neuroscience, physics, and agriculture that make food preparation so complex. With many experiments you can try in your own kitchen, such as exploring the melting properties of cheese or retaining flavour when cooking, this book is a great resource for anyone interested in the science behind cooking.
Whether you're an experienced chef or just starting to explore the world of cooking, Chemistry in Your Kitchen offers a unique and playful approach to understanding the chemistry that turns our food into meals. With its meal-by-meal organisation, this book provides a fun and interactive way to learn about the science behind your favourite dishes.
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