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

Publisher's description: Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are act

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