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Book Information
237 pages • paperback • first pub 2011 • 4 editions
ISBN/UID: 9781569767061
Format: Paperback
Language: English
Publisher: Chicago Review Press
Edition Pub Date: 01 Nov 2011
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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237 pages • paperback • 2011
ISBN/UID: 9781569767061
Format: Paperback
Language: English
Publisher: Chicago Review Press
Edition Pub Date: 01 Nov 2011
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