Chemistry in Your Kitchen by Matthew Hartings

Chemistry in Your Kitchen by Matthew Hartings

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.

Chemistry in Your Kitchen is without a doubt a delicious bookHartings serves up a marvellous mix of recipes and chemical explanations that can really whet your appetite. His writing is engaging, and he uses storytelling as the vehicle to explore various foods. There are molecular diagrams and reaction explanations throughout. If you are a chemistry teacher and enjoy the kitchen, then this book is for you.

* Chem 13 News, October 2018, Page 13 *

Matthew R Hartings is an Assistant Professor at the American University, where he runs a chemistry of cooking class that is very popular with non-science majors.

SKU	Unavailable
ISBN 13	9781782623137
ISBN 10	1782623132
Title	Chemistry in Your Kitchen
Author	Matthew Hartings
Condition	Unavailable
Binding Type	Paperback
Publisher	Royal Society of Chemistry
Year published	2016-11-30
Number of pages	329
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.