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Book Information
4h 29m • audio • first pub 2011 • 4 editions
ISBN/UID: 9781665278942
Format: Audio
Language: English
Publisher: Tantor Audio
Edition Pub Date: 07 Feb 2017
Description
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...
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Audiobook edition 4h 29m • audio • 2011
ISBN/UID: 9781665278942
Format: Audio
Language: English
Publisher: Tantor Audio
Edition Pub Date: 07 Feb 2017
Description
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...
Community Reviews
Content Warnings