Culinary Reaction

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations.

Have you ever wondered how professional chefs are able to prepare multicourse meals that are not only delicious, but consistent and all prepared to the perfect time and temperature?

Why is it that we react to the world the way we do, not only in similar ways—turning our heads in the direction of a tap on the shoulder or a sudden movement in our peripheral vision, for example—but often in dramatically different ways as well?