Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.

About the Author
Matthew R Hartings is an Assistant Professor at the American University, where he runs a chemistry of cooking class that is very popular with non-science majors.

Reviews
Chemistry in Your Kitchen is without a doubt a delicious book. Hartings serves up a marvellous mix of recipes and chemical explanations that can really whet your appetite. His writing is engaging, and he uses storytelling as the vehicle to explore various foods. There are molecular diagrams and reaction explanations throughout. If you are a chemistry teacher and enjoy the kitchen, then this book is for you. -- Lyle Sadavoy (retired), Toronto, Ontario * Chem 13 News, October 2018, Page 13 *



Book Information
ISBN 9781782623137
Author Matthew Hartings
Format Paperback
Page Count 320
Imprint Royal Society of Chemistry
Publisher Royal Society of Chemistry
Weight(grams) 490g