Book of Donmon Teith

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and

Publisher's description: Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are act

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

How much do you really know about how the human body works—how it reacts to food, exercise, nutrition, and the environment? While most of us have read about a

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts,