This book explores the chemistry that turns our food into meals. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavor when cooking and pairing wines with foods.

The kitchen is a chemical laboratory in which a number of chemical processes are conducted by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate. this book shows that modern chemistry can throw into the kitchen a great deal of light that can help the cook in doing his or her work more efficiently.

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 substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses

This book describes what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry.

This book broadens and redefines our relationship with food and fermentation.

This book shows how science can unlock unheard-of possibilities for combining foods into inventive dishes. The author distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them.

In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. It covers hundreds of easy-to-make recipes with over 1,000 full-color images.

Guru to a new generation of chefs from Chicago to Copenhagen.

This book gives innovative techniques to classic home dishes.

This book gives an understanding of where our foods come from, what exactly its made of, and how cooking transforms it into something new and delicious.

This book describes the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption.

This book covers a range of scientific principles of food, cooking and the science of taste and smell.

this book talks about how chefs struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.

This book showcases test kitchen favorites, it walks you step-by-step through every recipe prepared on all 26 episodes.