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237 pages • first pub 2011 (editions)
ISBN/UID: 9781569767061
Format: Paperback
Language: English
Publisher: Chicago Review Press
Publication date: 01 November 2011
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 wit...
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Content Warnings
237 pages • first pub 2011 (editions)
ISBN/UID: 9781569767061
Format: Paperback
Language: English
Publisher: Chicago Review Press
Publication date: 01 November 2011
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 wit...
Community Reviews
Content Warnings