Cooking is chemistry. Every time you walk into the kitchen, you (like many food scientists) are walking into a laboratory limited only by imagination. People say cooking is an art, and that may well be true for some; but for most of us, the science behind creating extraordinary dishes is easier to grasp and repeat over and over again.
Understanding the science of food will help you improve the final product and have a little fun during the process. If you’re not a “science person,” relax because here is your solution!
ISBN 13 (SOFT): 9781684705269
ISBN 13 (HARD): 9781684705252
ISBN 13 (eBook): 9781684705245
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