Culinary Chemistry

Turn your kitchen into a laboratory! Chemical principles underlie each and every culinary process, from the acid-base reactions that cause the rising of your pancakes to the emulsions keeping your ice cream’s texture nice and smooth to the proteins being denatured in your sizzling steak! You can learn to control, manipulate and enhance the textures and flavors of your food and become a better cook while simultaneously using your kitchen experiments to improve your chemistry prowess in a fun and tasty way. This culinary chemistry textbook is organized thematically around chemistry principles, with topics explained both qualitatively and quantitatively in the context of food and cooking, making it a fun, engaging way to understand and apply chemistry. Use chemistry to take your culinary experience to a whole new level!