The Chemistry of Cooking: Understanding Science in the Kitchen

The narrative takes readers through the fascinating world of emulsions, the Maillard reaction, and the role of pH in flavor development. Each chapter focuses on a different aspect of food chemistry, from the molecular structure of fats to the reactions that give baked goods their texture and aroma.

By the end of the book, readers will have a deeper understanding of how science shapes their cooking, as well as the confidence to experiment and innovate in their own kitchens.