Culinary Reactions
The Everyday Chemistry of Cooking
Summary:
The book explores the science behind cooking processes and ingredients, explaining how chemical reactions affect the outcome of recipes. It delves into topics such as the role of acids and bases, the science of taste, and the molecular transformations that occur during heating and mixing.
Key points:
1. Cooking Chemistry: The book highlights the chemistry involved in cooking methods like baking, frying, and boiling, and how they impact food's taste and texture.
