The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
Discover the scientific principles that shape food and cooking. This educational guide explores the biology and chemistry behind culinary processes, helping readers understand cooking through the lens of science. Written by four experienced authors, it provides an accessible foundation for anyone curious about how food changes.
About This Book
The Science of Cooking explains the biology and chemistry underlying food and cooking.
Written by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert, the book connects scientific concepts with culinary processes.
It offers an educational perspective for readers interested in understanding what happens to food during cooking.
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