Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Chemistry for Cooks: An Introduction to the Science of Cooking

Chemistry for Cooks: An Introduction to the Science of Cooking

Greer, Sandra C.

Paperback

Technology & EngineeringChemistryGeneral Science

Currently unavailable to order

ISBN10: 0262544792
ISBN13: 9780262544795
Publisher: MIT Press
Published: Jan 10 2023
Pages: 304
Weight: 1.19
Height: 0.79 Width: 5.91 Depth: 8.98
Language: English
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.

How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry--with a dash of biology and physics--explains what happens when we cook.

Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.

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