| #366630 in Books | 2016-11-30 | Original language:English | 8.90 x.60 x5.90l,.0 | File Name: 1782623132 | 329 pages
||1 of 1 people found the following review helpful.| Excellent Book!|By N Jay Bassin|An excellent book. One of the two or three best books written for the non-scientist (and scientist) on the chemistry and science of cooking. Without getting too much into the chemistry weeds, Hartings clearly explains why cooking works (and occasionally doesn't work). The book is well organized, provides numerous examples, recipes, and reference|From the Back Cover||Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. |Focussing on how and why w
Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals...
[PDF.mk15] Chemistry in Your Kitchen Rating: 3.71 (538 Votes)
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You can specify the type of files you want, for your gadget.Chemistry in Your Kitchen | Matthew Hartings. I was recommended this book by a dear friend of mine.
