Culinary Reactions: Simon Quellen Field

 

Culinary Reactions: The Everyday Chemistry of Cooking explores the fascinating science behind what happens to food as it's cooked. It explains common cooking techniques from a chemical perspective, such as how proteins denature, why emulsions work, and what causes the Maillard reaction. This book is for home cooks and chefs who want to better understand the scientific principles that make their favorite dishes so delicious.