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258 pages • first pub 2011 (view editions)
ISBN/UID: 9781569769591
Format: Digital
Language: English
Publisher: Chicago Review Press
Edition Pub Date: Not specified
Description
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 foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with...
Community Reviews
Content Warnings
258 pages • first pub 2011 (view editions)
ISBN/UID: 9781569769591
Format: Digital
Language: English
Publisher: Chicago Review Press
Edition Pub Date: Not specified
Description
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 foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with...
Community Reviews
Content Warnings