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 foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
If you want to learn more about food how to make food, this book it will help you a lot!
Product Details
ISBN-13: 9781805479666
Media Type: Paperback
Publisher: Ideal Booking
Publication Date: 12-15-2023
Pages: 74
Product Dimensions: 11.00h x 8.50w x 0.15d