About the Book

It may seem intimidating at first but knowing the chemistry behind what’s actually happening in your kitchen simplifies the cooking process and helps make traditional dishes a sensation! 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!  America’s Favorite Food Scientist, Dr. Taylor Wallace delivers a “truly mouthwatering addition to any kitchen” says Wall Street Journal bestselling cookbook author, Toby Amidor.  He’s “the nation’s premier food and nutrition guru” says Huffington Post and Georgetown Dish contributor, Peter Rosenstein.  Sizzling Science turns any kitchen into a laboratory with over 100 recipes, each with a food science tip(s) and comprehensive nutrition information!

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Sizzling Science

Sizzling Science