Cooking as a Chemical Reaction: Culinary Science with Experiments, 2nd Edition by Z. Sibel Ozilgen
English | June 18th, 2019 | ISBN: 1138597120 | 410 pages | EPUB | 20.19 MB
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations.
