Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field is a fascinating exploration of the chemical reactions that occur during cooking. This book takes a scientific approach to understanding the transformations that happen when we cook food. From caramelization to fermentation, Culinary Reactions covers a wide range of cooking techniques and their chemical explanations. With accessible language and engaging anecdotes, this cookbook will deepen your understanding of the science behind the food we eat.
