Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field is a fascinating exploration of the science behind cooking. This book delves into the chemical reactions that occur during cooking and explains how they impact the taste, texture, and appearance of food. With easy-to-understand explanations and fun experiments, this book makes complex scientific concepts accessible to all readers. Whether you're a science enthusiast or simply curious about the chemistry of cooking, Culinary Reactions will deepen your understanding of the culinary world.
