Culinary Reactions: The Everyday Chemistry of Cooking is a fascinating exploration of the science behind cooking. Written by Simon Quellen Field, this book delves into the chemical reactions that occur during food preparation and cooking. From the Maillard reaction to the role of enzymes, Culinary Reactions provides a comprehensive understanding of the chemical processes that contribute to the flavors and textures of our favorite dishes. With engaging anecdotes and experiments, this book will not only deepen your knowledge of culinary science but also inspire you to approach cooking with a newfound curiosity.
