The Chemistry of Cooking (The Magic of Chemistry, Band 2) - Softcover

Sahla, Fathima

Softcover

ISBN 13: 9798232891688

Verlag: Fathima Sahla, 2025

Inhaltsangabe

Have you ever wondered why sugar turns golden in a pan, why bread rises perfectly, or why spices release such magical aromas? The Chemistry of Cooking uncovers the science behind every meal in a fun, storytelling style - perfect for home cooks, students, and science enthusiasts alike. Through engaging narratives, real-life kitchen experiments, and simple explanations, this book reveals:How acids, bases, and salts transform flavors and textures The secrets of caramelization, Maillard reactions, and baking chemistry Why emulsions and foams create creamy sauces, whipped cream, and ice cream How fermentation and preservation unlock rich flavors while keeping food safe The chemistry behind spices, aroma compounds, and seasoning blends Packed with practical experiments, relatable examples, and captivating stories, this book turns your kitchen into a live chemistry lab. It's not just a cookbook or a science textbook - it's an exploration of the invisible reactions that make food taste amazing. Whether you are a curious student, an aspiring chef, or someone who loves to understand how the world works, The Chemistry of Cooking will inspire you to cook, observe, and experiment - turning everyday meals into delicious science adventures.

Details zur Ausgabe

• Verlag: Fathima Sahla
• Erscheinungsdatum: 2025
• Sprache: Englisch
• ISBN 13: 9798232891688
• Einband: Taschenbuch
• Anzahl der Seiten: 92
• Kontakt zum Hersteller: preigu GmbH & Co. KG; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; Niedersachsen; 49078; Deutschland