Cooking as a Chemical Reaction

Discover the fascinating intersection of cooking and chemistry with Cooking as a Chemical Reaction by Z. Sibel Ozilgen. Published by Taylor & Francis Ltd in 2019, this comprehensive second edition spans 392 pages and is designed to engage students in the science of food preparation. Through hands-on experiments and insightful observations, readers will uncover the scientific principles that underpin everyday cooking activities.

This updated edition introduces new chapters focusing on essential topics such as food hygiene and safety, kitchen terminology, and taste pairing. Ideal for both students and educators, Cooking as a Chemical Reaction provides a thorough analysis of the chemistry involved in cooking, making it an invaluable resource for study and teaching. Elevate your culinary knowledge and understanding of food science with this essential guide.