'Culinary Reactions: The Everyday Chemistry of Cooking' by Simon Quellen Field explores the science behind everyday cooking reactions. From the browning of bread to the caramelization of sugar, this book delves into the chemical processes that occur during cooking. With easy-to-understand explanations and fun experiments, this cookbook is a great introduction to the science of cooking. Whether you're a curious home cook or a science enthusiast, 'Culinary Reactions' will deepen your understanding of the chemistry happening in your kitchen.
