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, Ashley L. Corrigan Steffey
Discover the science behind everyday cooking. This accessible guide examines the biology and chemistry of food, helping readers understand the processes that shape ingredients and culinary preparation. Ideal for anyone curious about the scientific principles underlying what happens in the kitchen.
About This Book
The Science of Cooking explains food and cooking through the complementary lenses of biology and chemistry.
It offers a science-focused way to understand the processes involved in preparing and transforming food.
Designed for readers interested in the principles behind cooking, the book connects culinary practice with scientific understanding.
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