Cooking Is Science
No. of pages 12
Published: 2015
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"Cooking Is Science" by Katie Smythe explores the fascinating intersection of culinary arts and scientific principles. Through engaging narratives and practical experiments, the book reveals how chemistry, physics, and biology shape the cooking process. Each chapter introduces a different scientific concept, from the Maillard reaction to emulsification, accompanied by recipes that allow readers to apply these ideas in the kitchen. Smythe encourages home cooks to approach cooking with curiosity and experimentation, transforming the kitchen into a laboratory where flavor and technique come together. With a blend of accessible explanations and delicious recipes, it's an invitation to rethink the way we cook. [Generated by language model - please report any problems].
This book features in the following series: Rosen Real Readers, Rosen Real Readers Stem And Steam Collection .
There are 12 pages in this book. This book was published in 2015 by Rosen Classroom .
This book is in the following series:
