The Epicurean Laboratory: Exploring the Science of Cooking

by Tina L. Seelig

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• Format: Paperback
• Language: English
• ISBN: 0716721627
• ISBN13: 9780716721628
• Release Date: January 1990
• Publisher: W.H. Freeman & Company
• Length: 163 Pages
• Weight: 0.95 lbs.
• Dimensions: 0.4" x 9.9" x 7.8"
• Grade Range: Grade 12 and higher

Customer Reviews

Ever wonder how popcorn pops?

Or why eggs which are liquid at room temperature become solid when heated? Or how baking powder works, and how its differs from baking soda? These and other questions are answered in depth in The Epicurean Laboratory. Chapter by chapter the book explores the chemistry of cooking. Included in each chapter is a delicious, easy-to-prepare recipe illustrating chemistry principles explained in the chapter. This book is a fun way to put the chemistry you learned in high school to work. It also shows how cooking is as much a science as an art. A great book for anyone who loves both science and food.