Food Chemistry

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

Newly minted high school teacher Lily Cross is young, bubbly, and can’t wait to put her fresh ideas into practice in the classroom. Her excitement is derailed after a disastrous run-in with a colleague. Lily didn’t realize she’d have to win over her fellow teachers as well as her students, but that’s okay. Lily’s up to the challenge.

An internationally renowned neuroscientist, Dr. Wenk has been educating college and medical students about the brain and lecturing around the world for more than 40 years. With this essential book, he vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner, making it highly accessible to high school teenagers, inquisitive college students, and worried parents.

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

Microbiology for Dummies is your guide to understanding the fundamentals of this enormously-encompassing field. Whether your career plans include microbiology or another science or health specialty, you need to understand life at the cellular level before you can understand anything on the macro scale. Microbes are literally the foundation of all life, and they are everywhere. Microbiology for Dummies will help you understand them, appreciate them, and use them.

Prepare to embark on a gastronomical journey with "Culinary Chemistry," an enthralling eBook that ignites the alchemy between science and cooking. This isn't just another collection of recipes; it's a veritable textbook for the senses, guiding food enthusiasts on an expedition through the intricacies of flavor, taste, and texture. Your adventure begins in the realm of taste. Uncover the secrets behind the basic tastes and how the tongue discerns each nuance. Delve into aromatic compounds and learn how they forge the complex profiles we relish in every bite. Discover the subtle yet essential...

Teenage Stella Blunt does not know how to win friends. Her size, her snark, and her trust issues are all big problems. Only one person seems to like her...and he's weird as hell. Shy, awkward Howie Mullins is smitten. Stella has curves and brains - what's not to love? Howie can't stop drooling over her in chemistry class. Now, he's offering Stella his heart. Literally. Can Howie convince Stella to take a chance on love? Or will she take him out with a chainsaw?

Laboratory precision meets culinary creativity in this comprehensive exploration of the science that transforms raw ingredients into the foods we love. This book bridges the gap between complex food science and everyday cooking, making the fundamentals of molecular gastronomy accessible to both home cooks and culinary professionals. Through clear, engaging prose, readers unravel the mysteries behind common cooking phenomena - from why meat browns to how emulsions hold together. Each section explores fundamental principles like the Maillard reaction, protein denaturation, and enzymatic ...

A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr...

Destined for marriage has always been Dr. Simone Austin's belief, and now that her career is where she wants it, she is ready for forever. In walks one sexy, Chris Alexander, apologetically late to her chemistry class. From the first moment their eyes meet, he tempts her to forget her careful approach to love and focus on their tantalizing moments of the here and now.

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today...

FROM GREEN BEAN TO LIQUID GOLD: THE ONLY RESOURCE YOU WILL EVER NEED. (3 BOOKS IN 1: The Complete Collection) The Problem/Agitation You love coffee. You’ve likely bought the beans, smelled the potential, and maybe even tried to roast a batch yourself. But the results? Inconsistent. Confusing. Or just "okay." You don’t want "okay." You want spectacular. The problem isn't your equipment. It's not your beans. It's your roadmap. Most roasting books are either too simple ("just turn it on") or too complex ("here is a thesis on thermodynamics"). The Solution The Home Roasters Bible is the ...

Cutting-edge neuroscience combines with the latest discoveries on the human microbiome to inform this practical guide that proves once and for all the inextricable, biological link between mind and body. We have all experienced the connection between our mind and our gut—the decision we made...

Did you know your physical, mental and emotional well-being depends on your gut health? The healthier your gut, the better you are! With the gut as a central axis of vigour, health coach Dimple Jangda...

Is a vegan diet healthier? Should I try going low carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving? Recognizing that there is no one-size-fits-all when it comes to nutrition, this...

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink...

Named by The Washington Post as a Notable Work of Fiction in 2017 and by Entertainment Weekly as a Best Debut Novel of 2017 Named a Best Book of 2017 by NPR, Ann Patchett on PBS NewsHour, Minnesota Public Radio, Maris Kreizman, and The Morning News National Book Foundation “5 Under 35”...

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that “cooks of any experience level will walk away from this sharp guide with some new tricks” (Publishers Weekly). Want to cook fluffier scrambled...