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

Get the Summary of Simon Quellen Field's Culinary Reactions in 20 minutes. Please note: This is a summary & not the original book. "Culinary Reactions" by Simon

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts,

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinn