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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...
Community Reviews Summary of 67 reviews
Moods
relaxing 25%
challenging 12%
inspiring 12%
reflective 12%
Pace
medium 37%
fast 25%
Average rating
Content Warnings
This book doesn't have any content warnings yet!
If you're the author of this book and want to add author-approved content warnings, please email us at [email protected] to request the content warning form.
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 Summary of 67 reviews
Moods
relaxing 25%
challenging 12%
inspiring 12%
reflective 12%
Pace
medium 37%
fast 25%
Average rating
Content Warnings
This book doesn't have any content warnings yet!
If you're the author of this book and want to add author-approved content warnings, please email us at [email protected] to request the content warning form.