A popular-science primer on the everyday chemistry of cooking, with clear explanations and recipes that double as edible experiments.
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A popular-science primer on the everyday chemistry of cooking, with clear explanations and recipes that double as edible experiments.
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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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the r...
What's Inside
will contain mild spoilers
Sexual content
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No romantic or sexual content present
Violence & gore
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No violence or gore present
Profanity
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No evidence found in available sources
Substance use
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Culinary nitrous oxide for whipped cream only; no recreational use
LGBTQ+ Rep.
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Religious content
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Magic & witchcraft
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No fantasy magic or witchcraft present
Occult / demonology
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No occult or demonology content present
Political content
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Self-harm / suicide
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No self-harm or suicide content present
Abuse & suffering
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